Angel Gingerbread

Angel Gingerbread

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Charlotte Gunther


this recipe comes from "The Time reader's book of recipes" 1949, given me by my grandmother when i was a young teen.
it is a particularly good gingerbread, submitted originally by Mrs. E. J. Hutchinson of ME


★★★★★ 2 votes

15 Min
30 Min


  • 1 c
    sifted flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
    cinnamon, ground
  • 1/4 tsp
    cloves, ground
  • 1/4 tsp
  • 1/2 c
  • 1/2 c
  • 1/4 c
  • 1
  • 1/2 c
    boiling water

How to Make Angel Gingerbread


  1. Sift flour. Measure. Sift again with soda, spices and salt.
  2. Cream shortening until soft. Beat in sugar and molasses with rotary egg beater until well blended. Add egg. Beat well. Add flour. Mix well.
  3. Add boiling water. Stir until well blended. Bake in greased waxed paper lined 8-inch square pan in moderate oven (350) for 30 minutes or until done. Makes 12 squares.
  4. "This is even more heavenly with whipped cream."

Printable Recipe Card

About Angel Gingerbread

Course/Dish: Cakes

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