My dad always told me that his mother made gingerbread with hot water and that hers was dense and rich with molasses. Over the years, I looked for such a recipe—to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made only one change, using shortening instead of lard. —cjwkat, tasteofhome.com
Ingredients
- 1/2 cup butter, cubed
- 1/4 cup shortening, cubed
- 1 cup boiling water
- 2 large eggs, room temperature
- 1-1/2 cups molasses
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Confectioners' sugar, optional
Directions
- Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.
