An old family recipe that yields a dark, very moist, and molassesy gingerbread. Top with sliced bananas and lots of whipped cream. –Stafford’s in the Field, Chocorua, New Hampshire
Yield:
Serves 12-15Ingredients
1 cup sugar
1 cup molasses
1 cup oil
3 large eggs
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons boiling water
1 cup boiling water
2 cups flour
Instructions
Beat together the first 7 ingredients. Mix soda with 2 tablespoons water and add to first mixture. While beating, add 1 cup boiling water and flour alternately – start with flour and end with the water. Pour into lightly oiled 13×9-inch pan and bake 40 minutes at 350 degrees F.
