Fluffy Gingerbread

Submitted by: jej
Last Updated: 1/16/2009

This is a recipe from a little booklet which I sent away for when I was a school girl. Our family loved this for dessert with a huge dollop of whipped cream which was sweetened with confectioners' sugar and flavored with vanilla. We actually used this recipe as a dessert far more often than as a quick bread.

2 c. flour
1 1/2 t. soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
1/2 c. brown sugar (packed)
1/2 c. (1 stick) butter
2 eggs
3/4 c. molasses (I use Grandma's brand)
1 c. boiling water

1. Sift and measure flour; sift 3 times with soda, salt and spices. (These were the instruction 55 or so years ago. Today it would probably say to whisk the dry ingredients together.)

2. Cream butter until light and lemon-colored.

3. Add sugar gradually, beating after each addition until light and fluffy.

4. Gradually add eggs (which have been beaten almost as stiffly as whipped cream).

5. Add 1/4 of dry ingredients. Blend well.

6. Add molasses, beat until smooth, then add remaining dry ingredients and beat until smooth.

7. Add boiling water. STIR UNTIL BLENDED.

8. Pour into greased 9x9-inch square pan.

9. Bake in a 350 oven for 45 minutes. Test for doneness with toothpick.