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A Vintage Recipe for a Scrumptious Super Moist Gingerbread

Updated on December 3, 2014
A serving with lemon sauce
A serving with lemon sauce

Background information

This is another of the recipes from my mother's bride chest. My oldest sister copied these recipes from miscellaneous used envelopes and scraps of paper into a notebook. After the death of my parents, I was given a copy of that notebook. My father had his cane processed into molasses because he loved the flavor and that is why there were so many recipes using this product.

Gingerbread recipe

  • 1 cup sugar
  • 1/2 cup shortening (such as Crisco)
  • 1 egg
  • 3 cups flour
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon soda
  • 1 cup molasses
  • 1 cup boiling water

Cream together the sugar and shortening; add the egg and mix well. In a separate bowl, mix well: the flour, ginger, cinnamon, and soda. Add the dry ingredients, alternating with the water and molasses and continue to mix until well blended.

Pour into a 10x10 inch baking pan that has been lined with parchment paper (for easier cleanup) Bake at 325 for 45-60 minutes.

High altitude: You might want to reduce sugar by 1-2 tablespoons.

Note: The gingerbread will be slightly sticky but do not over bake.

Lemon sauce recipe

  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • dash of sea salt
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2 tablespoons butter or margarine

Mix cornstarch, sugar, and salt in a medium pan. Stir in the water until well blended and heat on stove (stirring constantly) until it boils. The sauce will be thick and clear and the cornstarch cooked. Stir in the lemon juice, lemon extract, and the butter or margarine.

Drizzle the hot sauce over the warm gingerbread fresh from the oven.

A serving without the sauce
A serving without the sauce
Batter in the baking dish
Batter in the baking dish
Just out of the oven
Just out of the oven


This is an excellent and well-flavored dessert, moist and irresistible even if you think you do not like molasses!!


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    • wabash annie profile image

      wabash annie 4 years ago from Colorado Front Range

      Appreciate your comments!

    • AliciaC profile image

      Linda Crampton 4 years ago from British Columbia, Canada

      I love molasses and I love ginger, so gingerbread is one of my favorite desserts. Adding a lemon sauce to it sounds like a wonderful idea! Thank you for sharing the recipe, wabash annie.

    • wabash annie profile image

      wabash annie 4 years ago from Colorado Front Range

      Thanks so much for your comments. There was someone in our area that had a press. We took our apples to him and they were pressed into cider and then vinegar. I don't remember but an older sister said he had a horse that walked in a circle to activate it. Anyway, my father loved molasses so he had a cane field. This same man pressed the cane too and eventually we had molasses from that syrup. Interesting, huh?

    • RTalloni profile image

      RTalloni 4 years ago from the short journey

      Oh me oh my oh! Gingerbread rules and this with a lemon sauce is a must try--soon! Thanks for sharing your family recipe. How precious that your sister put them together for you. Looking forward to checking out more of your recipes. What do you mean that your father had his cane processed into molasses? Pinning to my ways with food board.

    • wabash annie profile image

      wabash annie 5 years ago from Colorado Front Range

      Even those who do not care much for molasses liked this gingerbread. Thanks, mvillecat, for your interest!!

    • mvillecat profile image

      Catherine Dean 5 years ago from Milledgeville, Georgia

      I love, love a good moist gingerbread. I pinned and voted up!