Hot Water Gingerbread
Spicy-sweet gingerbread, quick to whip up with pantry staples and real molasses, bakes up moist and fragrant in under 30 minutes. Baking it in a shallow pan guarantees a tender crumb and chewy edges.
- gingerbread
- baking
- molasses
- cake
40 min total · 15 min prep · 25 min cook
Serves 9
230 kcal · 3g protein · 46g carbs · 4g fat total
shallow baking pan
Ingredients
Instructions
1
Add the boiling water to the molasses.
2
Mix and sift the flour, soda, ginger, and salt together.
3
Combine the wet and dry mixtures, add the melted butter, and beat vigorously until smooth.
4
Pour the batter into a buttered shallow pan and bake for twenty-five minutes in a moderate oven.
5
Clarified chicken fat works well as a shortening and may be used in place of butter.
Notes
- Clarified chicken fat can be substituted for butter for a different flavor.
- A moderate oven is about 350°F (175°C).
- Bake until a tester comes out clean; do not overbake to keep it moist.