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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 9 servings |
||
| Calories 319 | ||
| Calories from Fat 120 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 322mg | 13% | |
| Potassium 438mg | 12% | |
| Total Carbohydrate 46.1g | 15% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 22.4g | ||
| Protein 4.5g | 9% | |
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Ingredients
Cream Together
- 1/2 cup shortening
- 1/3 cup sugar
- 2/3 cup molasses
- 2 large eggs
In a separate bowl mix
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2/3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)
Directions
1
Preheat oven to 350°.2
Grease and flour an 8" square pan (or use Pam).3
The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.4
When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.5
Once everything is mixed in, pour the batter into the prepared pan.6
Bake at 350°. Check for doneness by inserting a toothpick in the middle.7
When it comes out clean, it's done.
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Featured Reviews for This Recipe
From: ceruleanseven
On Dec 24, 2007
Very good gingerbread- I typically add nearly double spices to everything anyway, so this turned out as spciy as I would normally like. I have to say that I was a bit panicked at the lack of baking time..."till it's done" makes me worry. I baked it for 37 minutes and it turned out great. Thanks for sharing!
From: Sarahcw80
On Dec 9, 2007
This gingerbread was nice and light, but as another reviewer said it just wasn't spicy enough for us. Not bad at all, just not what we were looking for in a gingerbread.
From: bakergurl04
On Mar 27, 2003
I loved this recipe too; because my Mom's diabetic, and loves ginger, and so I substituted Sugar Twin for the sugar, and used Corn syrup, as I didn't have Molasses on hand. This recipe in my opinion was on the best I've found; because although it still calls for two kinds of sweeteners, it was less sweet than others I had looked at. As previously stated by the other two who reviewed it, I agree it was easy to make; and I added to My Cookbook, as I would definitely make it again. Thank you for sharing your Grandma's recipe, she must have been a wonderful lady, these kind of memeories are priceless.
From: ratherbeswimmin'
On Feb 19, 2003
Oh, this was so wonderful. I am not much of a sweet eater but good homemade gingerbread is something that I really like. Your recipe instructions were very easy to follow. Had a delicious flavor and soft, tender texture. I ate mine plain but the rest of my family wanted whipped cream on top. A wonderful wintertime dessert. Thanks.
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