Nana Recipe Wednesday–Soft Gingerbread

by Sarah on May 12, 2010

Doesn’t a gingham dress suggest that the wearer is going to be baking something homey in the very near future?  I believe it does.  And soft gingerbread may have been on the menu.

It was on the menu here the other day because it was pouring cats and dogs, and like I already told you, I was on the receiving end of all that rain.  I needed some comforting after that.  I mean really, my shoes were squishy.  Gingerbread was in order.  The recipe calls for all shortening, but I didn’t have enough, so I used half shortening, half butter.  It also calls for regular buttermilk but I keep this powdered stuff on hand for emergencies such as this one.  It worked fine but you can use whichever you want.

Cream the shortening (and butter, if using).  Add sugar gradually.  Add molasses.  Beat eggs well and add them to the creamed mixture.

Sift the flour with the other dry ingredients.  Sift a second time.  (I didn’t)  The recipe says to alternate adding the dry mix with the buttermilk but since I used powdered buttermilk I added the powder to the flour mix and alternated with the water the buttermilk mix calls for.

Beat hard to blend thoroughly.

Pour into a greased and floured 9 x 9 square pan.

Bake at 350* for 45 minutes.

Serve warm with whipped cream.  Or maybe even ice cream.

I was revived from my rain ordeal.

Nana's Soft Gingerbread

Ingredients

  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1 cup buttermilk

Instructions

  • Preheat oven to 350*.
  • Cream shortening. Add sugar gradually. Add molasses. Beat the eggs well and add them to the creamed mixture.
  • Sift the flour with the soda, salt and spices. (If using powdered buttermilk, add to dry ingredients and sift) Sift a second time. Add the flour mixture into the molasses mixture, a bit at a time, alternating with the buttermilk (if using powdered buttermilk, alternate with the water called for on the mix).
  • Pour into a greased and floured 9" square pan. Bake at 350* for 45 minutes.
  • Serve warm with lightly sweetened whipped cream.
http://www.undercovercaterer.com/2010/05/nanas-soft-gingerbread-recipe/


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