Traditional gingerbread, soft and chewy

I got this recipe from a college roommate, who got it from her mother.


(makes 1 pan gingerbread)


  1. Preheat oven to
  2. Cream together the butter and sugar in a bowl big enough to hold the entire recipe.
  3. Dissolve the baking soda in 1 cup boiling water. Add that mixture, and the molasses, salt, ginger, cinnamon, and flour to the butter-sugar cream. Mix only until moistened and evenly distributed.
  4. Lightly beat the eggs, then add them to the bowl and beat the complete mixture well.
  5. Grease a 9 x 13 shallow baking pan (or a 10-inch round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean.
  6. Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread.


Serve warm! You can make a refreshing variation on this basic recipe by replacing 1 cup of the flour with whole-wheat flour, reducing the sugar to 1/2 cup and increasing the molasses to 1 1/4 cups


Difficulty: easy.
Time: 20 minutes plus baking and cooling time.
Precision: measure the ingredients.


Loretta Guarino Reid, guarino@decwrl 
DEC Western Software Laboratory 
Palo Alto, California 
Recipe last modified: 20 Dec 85

Original header

From: guarino@decwrl (Loretta Guarino Reid)
Subject: RECIPE: Soft Gingerbread
Date: 10 Jan 86 03:46:57 GMT
Organization: DEC Western Software Laboratory, Palo Alto, CA
Approved: reid@glacier.ARPA

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