Monday, January 23, 2012

Molasses and Ginger go hand and hand

..or hand to mouth.




I finally made my mom’s gingerbread! And it was so worth it! The recipe is easy as ever and I am not sure what took me so long to make it! Especially since gingerbread is one of my favorites.

My mom visits me often and on one such occasion I asked her to make the gingerbread so that I could watch.

There is something about the hand of a mom that makes everything taste good…even when she adds more or less of an ingredient than the recipe calls for. Not sure how that is possible because with baking everything comes down to science. Perhaps that skips their generation of moms..because no matter what she decided to add to the recipe it always works out.

So I tried it myself and I tried to do it as she did. I substituted butter for margarine or shortening which is what her recipe called for. I just don’t bake with those ingredients so I risked the change in texture and taste for that. Also instead of putting a cup of molasses.. why not add the whole bottle!? I watched her do that herself when she showed me. My mouth dropped open because I was so sure the recipe was a goner from that. And just as her,  I did no other adjustments to the recipe to compensate for the addition of extra molasses. Just a prayer and a whim that it will work out.

I enjoyed the smell throughout the house as it was baking. And not once did I text her to ask her any questions as I usually do when cooking or baking something that I love when she makes it. I had to decrease my baking time as the smell became so intense that this cakiest is done. When she baked it the gingerbread took an hour. With my hands it took about 45 minutes. Maybe she did add something extra I didn't know about. She can’t tell me all her secrets or should she?

Results? Perfect gingerbread. Not her gingerbread.. but pretty darn close. Maybe because of the butter…but my guess  is that I was missing that generation of “ just add this and add that.” But regardless, my gingerbread was still darn good. It didn’t last 2 days in this house.

With that said I am going to post my mom’s recipe for Gingerbread.

Update: In doing some research I recently found this recipe online at !


Seriously good…



My Mom’s Gingerbread


12 ounce bottle of molasses (the darker the better!)

1 cup hot water

2 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp Cinnamon

1 tsp ground ginger

1 tsp ground cloves

1/2 cup butter, at room temperature

1/2 cup sugar

1 egg, at room temperature


Preheat oven to 350 degrees.

Prepare 9 x 13 inch baking pan with grease and flour for easy release. I use Bakers Joy :)

Combine molasses and hot water in a medium size bowl and set aside.

Combine flour, baking soda, salt, cinnamon, ginger and cloves in a separate bowl

Cream butter and sugar in mixing bowl.

Add egg

Add dry ingredients (flour mixture)  alternately with water and molasses mixture to the creamed butter and sugar in the mixing bowl, ending with the dry ingredients.

Pour mixture in baking pan and place in oven for 30 minutes at 350 then drop temperature to 300 for approximately 20 minutes.

Gingerbread should be baked when tester comes out clean.

Let cool and carefully remove from pan.


For extra yummy goodness.. pour some warm custard on top!



  1. Karin, did you use light or dark molasses. Your gingerbread looks delicious and I'd like to give your recipe a try. This is my first visit to your blog, so I took some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

    1. I edited the recipe to mention that I used dark molasses! Thank you very much for pointing that out! Thanks again Mary! Blessings to you and yours!