Grandma Bingham's Amazing Gingerbread

Grandma Bingham's Amazing Gingerbread Recipe

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Susan Moriarity


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!

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20 Min
30 Min


1/2 c
butter, room temperature
1 c
granulated sugar
1/2 c
agave syrup (or karo corn syrup)
1/2 c
dark molasses
3 c
1/2 tsp
2 tsp
baking soda
1 tsp
each: ground cinnamon, nutmeg, ginger, cloves
1 c
hot water


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.)

About Grandma Bingham's Amazing Gingerbread

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American