Grandma Bingham's Amazing Gingerbread
By
Susan Moriarity
@sunnysb
1
This is a moist, rich, old fashioned gingerbread. The recipe is adapted from a Seattle area friend's recipe. It seems like a lot of spice, but try it once before you cut anything back!
Rating:
☆☆☆☆☆ 0 votes
Serves:
16
Prep:
20 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 1/2 c
- butter, room temperature
- 1 c
- granulated sugar
- 1/2 c
- agave syrup (or karo corn syrup)
- 1/2 c
- dark molasses
- 1
- egg
- 3 c
- flour
- 1/2 tsp
- salt
- 2 tsp
- baking soda
- 1 tsp
- each: ground cinnamon, nutmeg, ginger, cloves
- 1 c
- hot water
How to Make Grandma Bingham's Amazing Gingerbread
- 1Adjust rack to low center. Preheat oven to 350 degrees. Grease a 9 x 13 pan. (I use Pam baking spray). I also cut a piece of parchment paper to fit the bottom of the pan, just to be safe.
- 2In large bowl, cream together butter and granulated sugar.
- 3Add, stirring well agave syrup (or Karo), molasses and egg.
- 4In medium bowl, whisk together flour, salt, soda and spices.
- 5Stir dry ingredients into wet, alternating with hot water.
- 6Pour/spread mixture into prepared pan. Bake for 25-30 minutes, until cake springs up when touched in the center.
- 7Optional: powdered sugar icing
Mix together 2 cups powdered sugar, 2 T melted butter, 1 T milk, 1 tsp vanilla, and a bit of fresh ground nutmeg if you have it. Spread onto cake while still warm. After icing, let cool for 30 minutes and cut into bars or squares with a sharp knife. (If you don't let it cool some, it may tear when you cut it.)
