Pitchfork Foodie » Course » Breakfast » Grandma’s Gingerbread
Breakfast
By: Amy on  |Updated:
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My mom used to make this gingerbread quite often. She would serve it either for dessert of for breakfast. My mom is a huge fan of dessert for breakfast and the grand kids love that about grandma! When she serves it for breakfast she serves it with applesauce and whipped cream. When she serves it for dessert she serves it with lemon sauce and whipped cream! And she always sprinkles nutmeg on top! It makes the whole thing warm and pretty!
Start by creaming shortening and sugar together. Then add egg and molasses and cream together.
Sift in dry ingredients.
While mixing slowly add hot water.
Bake in a greased 9 x 9″ baking dish.
This gingerbread is moist and full of warm spices!
My mom always cut the gingerbread pieces in half. This allows each piece to hold more sauce and whipped cream! It’s a very smart idea!! Here is a link to the Zesty Lemon Sauce that my mom used to serve with this gingerbread! https://pitchforkfoodie.com/zesty-lemon-sauce/
This cake like gingerbread would be delicious with a warm caramel sauce. A cream sauce would be yummy too!
My boys love recipes that come from Grandma! This is one of them! It’s warm and decadent. This gingerbread makes you feel loved!
Grandma’s Gingerbread
5 from 1 vote
Author Amy
Course cake
Servings 9
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Any recipe that includes “Grandma” in the title is sure to be a winner! This gingerbread is moist, is baked like a cake and full of warm spices. Grandma serves it topped with a lemon curd and freshly whipped cream. Lemon and gingerbread are a very refreshing combination!
Ingredients
- 1/2 cup shortening you may substitute softened butter if desired
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- 1 1/2 cup flour
- 1 tsp. salt
- 3/4 tsp. soda
- 1 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 cup boiling water
Instructions
Cream shortening and sugar till fluffy. Add egg and molasses and beat until smooth.
Add dry ingredients to a sifter.
Alternately add sifted dry ingredients and boiling water mixing after each addition.
Bake in greased 9″ x 9″ pan at 350 degrees for 35-40 minutes or until done.
Serve warm!
NOTE: I have never made this gingerbread without having it fall in the middle.I have thought of experimenting with this recipe to “fix” that. However, since it is so tasty I haven’t worried about the fallen middle. If you figure it out…let me know!
Reader Interactions
Comments
Judy says
I am going to try cold water instead of hot water. Reason being hot water is causing unleavened maybe.
Reply
Amy Engberson says
Good thought! Let me know how it goes! I do love gingerbread!
Reply
Marie Velchoff says
First of all, I love your recipes! I am looking forward to making this for a coffee treat for my husband. Your mint cookies, well those scream St. Patrick’s Day. I can’t wit to make those for my kids. I may have to make a test batch 🙂
Reply
Amy Engberson says
Thanks for stopping by! I’m planning to make my Mint Chip Sugar Cookies for St. Patties Day too! I don’t really need a good excuse to make them, but it just seems right for St. Patties Day! You should make a test batch, just for you!!
Reply
Jeanene says
Have you tried it as a bunt cake, to see if that helps with it falling in the middle?
Reply
Amy Engberson says
That is a great idea! It would be cute too!
Reply
Elaine Duckett says
Feeling loved is very important, so everyone should eat gingerbread at least once a day. Maybe even twice a day, once for breakfast and again for dessert. It couldn’t hurt.
Reply
Amy Engberson says
I like that idea. Count me in on eating this for breakfast and dessert!
Reply
Maria says
It looks great! I will be trying it out!
MariaReply
Amy Engberson says
I hope you love it as much as we do!
Reply
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