Mom’s Gingerbread
Everyone should have a good, basic gingerbread recipe in their baking repertoire, and this is it. Medium moist with a good crumb and full-fledged gingerbread flavor, this little cake proves that mom knows best after all.
Ingredients
- 2 teaspoons baking soda
- 2 teaspoons hot water
- 1 pinch salt
- 1 cup sugar
- 1 cup oil (we used coconut oil)
- 3 eggs
- 1 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 cup boiling water
- Whipped topping, optional
Directions
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Preheat oven to 325 degrees.
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Dissolve baking soda in hot water, then add a pinch of salt.
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Mix sugar and oil with eggs and molasses. Then add in the dissolved baking soda water.
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Sprinkle in dry ingredients and mix.
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Add the boiling water last. Mixture will be thin.
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Bake in a 13-by-9-inch greased pan for 40–45 minutes. Cool and served with whipped topping if you like.
Recipe courtesy of
Annette Clontz of Belews CreekShare this recipe
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