Nana’s Gingerbread
By Yankee Magazine|Nov 30 2007|
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon
1 cup molasses
8 tablespoons (1 stick) unsalted butter cut into 1/2-inch pieces, softened
2 large eggs, room temperature
2 teaspoons baking soda
1 cup boiling water
Instructions
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 9-inch square baking pan. Whisk the flour, sugar, ginger, allspice, and cinnamon in a large bowl. Stir the molasses, butter, and eggs together in a medium bowl (some pieces of butter will remain).
Make a well in the center of the flour mixture. Add the molasses mixture to the well and stir until well blended. Stir the baking soda and boiling water together in a medium liquid measuring cup, pour over the batter, and stir until the butter is completely melted. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool completely in the pan, at least 1 hour. Serve. (The cake can be stored at room temperature for up to 4 days.)
Nana’s Gingerbread: in the ingredients list there is no mention of butter or eggs. The body copy asks for them.
Please elaborate.
Hi Pamela. Oops! Looks like some of Nana’s Gingerbread ingredients got cut off! We’ve corrected the recipe — thanks!
This is a wonderful gingerbread recipe! It reminds of another old gingerbread recipe that I used that also called for boiling water and baking soda. My husband even made it by himself for me on my birthday! It’s so easy and good.
Hi Maureen! We’re so happy to hear you enjoyed Nana’s Gingerbread. It sounds like it was the perfect birthday cake. Thanks for letting us know! 🙂