Before the days of easily finding granulated sugar there was molasses, I even have recipes for popcorn balls for Halloween made from molasses. Nothing says home on a frosty autumn morning like warm gingerbread. To quote my grandson Hank " Got cake grandma? You should! " A sliver of this soft and moist gingerbread and a tall glass of ice cold milk makes me immediately think of my own grandmother who made gingerbread often for her grandchildren. This stuff is moist and keeps forever making it the perfect treat, grandchildren or not.
The ingredients are things often produced on the farm and found in the farm cupboard.
Simple and good can't be beat.
2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed brown sugar
2 large eggs
1/2 cup mild molasses
3/4 cup well shaken buttermilk
1/2 cup hot water
Preheat oven to 350 and place rack in middle of oven. Butter a 9 inch baking pan.
Whisk together flour, ginger, baking soda, cinnamon, nutmeg and salt in a bowl.
Beat butter and brown sugar at medium speed until fluffy
Beat in eggs until blended.
Beat in molasses and buttermilk.
Mix flour mixture in gradually on low speed until smooth
Add hot water and beat 1 minute only!
Spread batter evenly in pan and bake 45 minutes or until wooden pick inserted into center comes out clean.
Cool and serve.
Note***I sprinkle powdered sugar lightly over my gingerbread and serve***
Blessings from The Holler
The Canned Quilter