Gingerbread

Carrie R.

By
@LoveQuiche

Until last year, I had only made gingerbread from the box mix. I decided to try and find a recipe to make from scratch. I failed to make a note of where I got this recipe, but it is really, really good! It has a light texture, rich brown color and has just the right blend of spices to get that great homemade taste.

I made this today to send to my Mom for Mother's Day along with some other goodies I know she'll enjoy.


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Comments:

Serves:

16 sqaures

Prep:

30 Min

Cook:

35 Min

Ingredients

1/2 c
shortening, i used crisco
1/3 c
sugar
2/3 c
molasses
2 large
eggs
1 3/4 c
all purpose flour
1/2 tsp
salt
1/2 tsp
baking powder
1 tsp
baking soda
1 1/2 tsp
ground ginger
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
ground cloves
2/3 c
buttermilk

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Grease and flour an 8" square pan. (I use parchment paper to line the pan.)
3
Cream together the first four ingredients, adding them one ingredient at a time, creaming in between each addition.
4
Continue creaming the liquid ingredients and start adding the dry ingredients alternating with the buttermilk, beginning and ending with your dry ingredients.
5
Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in center comes out clean.

In the photo, along the edges, it looks burned. The edges aren't burned, that's just the rich brown color of this gingerbread.

About this Recipe