• Choose a Style:
• Regular Sized Text
• Large Text

No need to click anywhere for a printer-friendly version. Just print!

Gingerbread

• 1 1/2 c. flour
• 3/4 tsp. cinnamon
• 3/4 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/2 c. Crisco
• 1/4 c. packed brown sugar
• 1 egg
• 1/2 c. molasses
• 1/2 c. water

Grease a 9 x 1 1/2 inch round cake pan and set aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda. Set aside.

In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses. Beat 1 minute. Add dry mixture and 1/2 c. water alternately to beaten mixture, beating on low speed after each addition until combined. Pour batter into pan.

Bake in a 350° oven for 35 to 40 minutes or until a wooden toothpick comes out clean. Cool for 30 minutes in pan on wire rack. Serve warm with Lemon Creme Sauce.

• allergy recipes
• breakfast
• breads
• main dishes
• side dishes
• soups
• sauces
• desserts
• candy
• party foods
• beverages