Food
Stafford
By Yankee Magazine|Sep 23 2008|
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 12-15
Ingredients
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.
I first found this recipe in the Country Inn cookbook and have been making it for at least 15 years. My family and friends agree that it is by far the best gingerbread they have ever tasted! Many thanks to Yankee Magazine and Stafford’s!