Grandma's Gingerbread - a holiday tradition. My recipe is a photo copy out of one of her old cookbooks and I especially love the lead-in description: "Deliciously rich, black and moist. Grandma knew it as "Fort Atkinson Gingerbread" in the popular old brown covered Gold Medal Cook Book that was a treasure trove for brides in the 1870's."

This is not sweet and cake-like, the emphasis is on the bread in gingerbread. In fact, my father likes to eat it buttered just like a slice of bread. It's his favorite....and one of my favorites to make at Christmas.

GINGERBREAD

1/2 cup soft shortening (butter)

2 T sugar

1 egg

1 cup black New Orleans molasses

1 cup boiling water

2 1/4 cups sifted flour

1 tsp soda

1/2 tsp salt

1 tsp ginger

1 tsp cinnamon

Thoroughly mix together the shortening, sugar and egg. Blend in the molasses and boiling water. Sift together the flour, soda, salt, ginger and cinnamon; stir into the wet mixture beating until smooth.

Pour into a well-greased and floured 9" square pan. Bake at 325 degrees for 45-50 minutes. Cut into 3" squares in pan. Keep hot and serve piping hot with sweetened whipped cream or topping of your choice.

Printable Version