My Grandmother's Ginger Bread

My Grandmother's Ginger Bread Recipe

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Sharon Colyer


My grandmother mostly made pies, but this was one of the cakes or breads that she did make. I loved it and the sauces that she made with it. I have also added a couple of other sauces.


★★★★★ 2 votes

40 Min
35 Min


  • 1/2 c
    shortening or unsalted butter
  • 1/2 c
  • 1 large
  • 1/2 c
  • 1 1/2 c
    all-purpose flour (prefer sifted)
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    to 3/4 tsp. salt
  • 1/2 tsp
    to 3/4 tsp. cinnamon
  • 1/2 tsp
    to 3/4 tsp. ginger
  • 1/2 c
    boiling water

How to Make My Grandmother's Ginger Bread


  1. Preheat oven to 350°F. Grease and lightly flour an 8 x 8 x 2 inch pan.
  2. Cream shortening or unsalted butter with sugar, until light. Add egg and molasses; beat thoroughly.
  3. Sift together or mix together dry ingredients. Add to creamed mixture, alternately with the boiling water, beating after each addition.
  4. Bake for 35-40 minutes, or until tests done. Serve warm. It is really good with one of these sauces below.
  5. BUTTERSCOTCH SAUCE: 2/3 packed brown sugar; 1/4 cup water; 1 egg, slightly beaten; 1/4 cup butter; 1/3 cup light corn syrup

    In a heavy saucepan, mix all ingredients. Cook, and stir, over low heat, until thick. Stir before using. Serve hot. Makes 1 cup.

    VANILLA, LEMON, OR NUTMEG SAUCE: 1 cup sugar, 2 Tbs. cornstarch, 2 cups boiling water, 4 Tbs. butter, 2 tsps. vanilla extract OR 2 tsps. lemon juice with grated lemon rind, OR 2 tsps. ground nutmeg.

    Mix sugar and cornstarch in saucepan. Gradually, stir in boiling water, and put on medium heat. Boil, 1 minute, stirring constantly. Stir in butter and flavoring. Serve hot. Makes 2 cups.

Printable Recipe Card

About My Grandmother's Ginger Bread

Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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