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Buttery Gingerbread

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  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Shortening 1⁄2 Cup (8 tbs) (Half Butter)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Molasses/Sorghum 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Boiling water 1⁄2 Cup (8 tbs)
  Soda 1⁄2 Teaspoon

Sift flour, measure and resift 3 times with next 4 ingredients.
Cream shortening and sugar until light and fluffy, add molasses and beat well.
Add the eggs and beat vigorously until fluffy.
Add flour mixture and beat until smooth.
Then add the water combined with the soda and beat quickly until smooth.
Pour into an 8-inch square pan or a 7 x 11 1/2 inch oblong pan (bottom lined with plain paper).
Bake at 350° F. (moderate) for 35 minutes.
If glass baking dish is used, bake at 325° F.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2746 Calories from Fat 1016

% Daily Value*

Total Fat 115 g176.7%

Saturated Fat 29.2 g145.8%

Trans Fat 13.5 g

Cholesterol 423 mg141%

Sodium 2198.4 mg91.6%

Total Carbohydrates 408 g136%

Dietary Fiber 8.3 g33.4%

Sugars 208.5 g

Protein 33 g65.2%

Vitamin A 10.2% Vitamin C 0.9%

Calcium 93.6% Iron 133.1%

*Based on a 2000 Calorie diet

Buttery Gingerbread Recipe