My Recipe Box - Gingerbread

 My mother's gingerbread was from this cookbook in the 60s and 70s.

Vintage Cookbooks: The Gold Cookbook - Up Close with Claire  

Gingerbread

Servings: 16 from one (9-in) square cake

Cook Time: 35 minutes 

Total Time: 50 minutes 

Ingredients

 

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

4 tablespoons unsalted butter, melted

⅔ cup (packed) dark brown sugar

⅔ cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)

⅔ cup boiling water

1 large egg

Instructions

Preheat oven to 350°F (175°C). Grease a 9-in (23-cm) square metal cake pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. 

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve.

 This cake is best served warm out of the oven or reheated.

Notes

Freezing Instructions: The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.