Return to Content


Yankee Plus Dec 2015


0 votes, 0.00 avg. rating (0% score)
Print Friendly

A good, basic gingerbread. The recipe makes a lot, but can be halved and baked in an 8- or 9-inch square pan.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3/4 cup shortening
  • 1-1/2 cups molasses
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 3 cups flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup boiling water


Cream shortening and molasses; add egg. Stir in dry ingredients and mix well. Add boiling water, and mix. Bake in greased 1 3x9-inch pan at 350 degrees F for half an hour or until done. Serve hot with whipped cream.
Updated Wednesday, December 5th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111