Old fashioned gingerbread
|Classic gingerbread is cold weather comfort food.|
This is the gingerbread recipe that I grew up with. We often ate it on Sunday nights with butterscotch sauce drizzled over or a little whipped cream on the side. It’s what began my love affair with gingerbread and to this day I have never found a gingerbread recipe that I love more.
The recipe came out of the Laura Secord Canadian Cookbook, compiled in 1967 as a Centennial project of the Canadian Home Economics Association. The collection amounts to a nation-wide family favourites cookbook with recipes that span centuries and the many cultural influences that are Canada.
Old Fashioned Gingerbread (Signal Hill Gingerbread)
- 2 cups flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup soft butter
- ¾ cup molasses
- 1 egg
- 1 cup boiling water
- Grease and flour an 8”x8” square pan.
- Sift together dry ingredients in a large bowl.
- Add the butter, molasses and egg and beat for two minutes (or 300 strokes by hand).
- Add the boiling water.
- Beat for another two minutes and turn into prepared pan.
- Bake at 350 for 50-55 minutes, or until cake springs back when lightly touched.