This gingerbread is moist without using butter or oil, and also has the added benefit of being lower in sugar and higher in fiber. It will not taste like store or processed gingerbread mixes, so be prepared for something closer to nature and good-for-you.
This recipe came from a cookbook published in 1923. I made alterations to the sugar and fat content, and have been very pleased with the results. If you want to do the original version, then replace the Splenda with white sugar, and the Apple Butter with regular butter.
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan, or spray with Baker's Joy cake release.
Mix sorghum with Splenda and apple butter. Sift or stir together the flours, soda, ginger, cloves, cinnamon, and salt. Add dry ingredients to sorghum mixture and blend well. Add boiling water until well blended. Then stir in the well-beaten eggs quickly.
Pour into prepared pan. This is a very thin batter, but do not add more flour.
Bake until top springs back when softly touched, about 20-25 minutes. Let cool before removing from pan. Cut into 15 or 20 squares, depending on desired size. Good when dusted with powdered sugar.
This can also be made into layer cake with filling between layers and on top. A good filling for this is Lemon Butter (see recipe in my box). Or you can thin cream cheese with a little sorghum and use that. Also good topped with a large dollop of whipped cream.