Holiday Gingerbread

Angela Gray

By
@angiemath

This Gingerbread is one of the best that I have ever had before. It is light and moist, spiced just right and so easy to pull together quickly. I love that it stays moist for several days after baking, not that it will stick around that long. Serve this to your guest with a mug of hot cider and lots of holiday cheer ! The recipe is courtesy of the big red/orange Betty Crocker cookbook.


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Comments:

Serves:

9

Prep:

15 Min

Cook:

30 Min

Ingredients

1 1/2 c
all purpose flour
3/4 tsp
cinnamon and ginger
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 c
shortening
1/4 c
packed brown sugar
1
egg
1/2 c
light molasses
1/2 c
very warm water

Directions Step-By-Step

1
Pre-heat oven to 350 degree's. Grease a square glass 9 inch pan.
2
Combine all of the dry ingredients into a bowl, set aside.
3
In a large mixing bowl beat shortening on medium speed for 30 sec. Add brown sugar, beat till fluffy. Add egg and molasses ; beat one minute.
4
Alternately add dry flour mixture and water to shortening mixture, beat on low speed; begin and end with flour mixture.
5
Pour batter into prepared pan. Bake in a 350 degree oven for 30-40 minutes or until toothpick comes out clean.
6
Cool for 15 minutes, serve warm with powdered sugar sprinkled on top and a nice hot mug of cider ! enjoy

About this Recipe