Heirloom Meals: Savoring Yesterday's Traditions Today

Dark Gingerbread from Christine Lindemer’s Mom

Dark Gingerbread


2&1/2 cup all p flour
1 cup molasses
1/2 cup sugar
1/2 cup shortening
1 egg
1& 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/2 tsp gr cloves
1 cup boiling water


beat at medium speed 3 min.
pour into greased and floured 9 in. sq pan
bake 55 to 60 min @ 350
top with whipped cream
Love, Mom

Detailed Instructions (Just in case)

Preheat oven to 350 degrees.

Cream the shortening, sugar, egg and molasses.  In a separate bowl blend all the dry ingredients together.  Add the dry ingredients to the molasses mixture and then pour in the boiling water and beat for 2-3 minutes until smooth. Pour into greased 9" square pan and bake for 45-50 minutes.


Makes nine nice-sized squares.

Categories: Heirloom Recipes

Tags: gingerbread, dark gingerbread, Christine Lindemer, dessert