This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Favorite Old Fashioned Gingerbread

white sugar

butter

molasses

all-purpose flour

baking soda

cinnamon

ginger

cloves

salt

water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.


In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.


In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.


Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.


This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole cup of robust molasses, and added 1/2 cup applesauce. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Here's a secret idea that I got from a restaurant...Toast a slice in a toaster over then drizzled with caramel sauce (homemade is the best) and add a scoop of vanilla ice cream. Amazing. I will be making this forever.

I give this recipe 5 stars, but with a disclaimer... it depends on which kind of molasses is used, a triumphant 5 stars using Unsulphured, but a paltry 2 stars using Blackstrap. Here's why: Please remember there are three distinctly different choices when it comes to molasses, as it will impact your recipe's flavor quite a lot. 1) Unsulphured Molasses is the sweetest, with a mild molasses taste.  2) Sulphured Molasses is less sweet, more minerally, with a stronger molasses taste. 3) Blackstrap Molasses is not very sweet at all, has a hard, licorice-like flavor... so choose carefully, your satisfaction will depend on it. And yet how many of these recipes recommend any one kind... they just say molasses...lol, is it just me?

OMG this is probably the BEST cake recipe I've found on this website!!  It tasted much better than I expected.  I doubled all the spices, replaced half of the butter with applesauce, replaced the molassass with 1/2 cup brown sugar and 1/2 cup honey.  I will DEFINITELY be making this again! 

This is really good. I recommend increasing the cinnamon and ginger to at least 2 teaspoons each. I personally like my gingerbread a bit more moist so I will add a little bit more water next time (maybe an additional 2 tablespoons of water). I baked in a springform pan as well (9 1/2 ") and it was really pretty. You can sprinkle powdered sugar over the top for a nice presentation.

We loved this moist gingerbread. I put it in a loaf pan which worked out great. A creamcheese with orange peel frosting tops this well. Especially when you're sharing it with the office! They raved about it! I added 2 tsp. of ginger but kept everything else as Charles submitted it. It has a lot of flavor and the texture was light and moist. Great with a rich cup of coffee!

Great basic. Tripled the ginger cinnamon and clove. 1/2 cup of apple sauce. Rest as is with whip cream. Next time I might try the darkest molasses I can find. Unsalted butter please.

Delicious gingerbread. Will make again. Especially good with ice cream. In my oven the 1 hour cooking time was too much-it started to scorch at 50 mins. Will begin checking at 45 mins next time. Thank you!

great texture- moist and substantial. BUT lacked any oomph whatsoever. I increased ginger and cinnamon to 1 1/2 tsp each but definitely should've atleast doubled as per some other reviewers' suggestions. May make again.

See how to make soft, spicy gingerbread for the holidays.

favorite old fashioned gingerbread

Prep Time: 25 minutes

Cook Time: 1 hours

Total: 1 hours, 45 minutes

Servings: 5

Cost: $5.84 /serving

Author : Charles

Ingredients

Instructions

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