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1 vote, 5.00 avg. rating (89% score)
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Yield: Serves 12-15

An old family recipe that yields a dark, very moist, and molassesy gingerbread. Top with sliced bananas and lots of whipped cream. --Stafford’s in the Field, Chocorua, New Hampshire


  • 1 cup sugar
  • 1 cup molasses
  • 1 cup oil
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons boiling water
  • 1 cup boiling water
  • 2 cups flour


Beat together the first 7 ingredients. Mix soda with 2 tablespoons water and add to first mixture. While beating, add 1 cup boiling water and flour alternately - start with flour and end with the water. Pour into lightly oiled 13x9-inch pan and bake 40 minutes at 350 degrees F.
Updated Tuesday, September 23rd, 2008

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One Response to Stafford

  1. John R.F. Gillis October 16, 2008 at 4:45 pm #

    I first found this recipe in the Country Inn cookbook and have been making it for at least 15 years. My family and friends agree that it is by far the best gingerbread they have ever tasted! Many thanks to Yankee Magazine and Stafford’s!

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