This recipe for gingerbread comes from a favorite old cookbook, Southern Sideboards, 1978. I have a note that I made it for the first time in September of 1985 and rated it “excellent”. Then, I have another note from February 6, 2007 – “Revision made during a snow storm and during Rusty’s (my dog) recuperation from pancreatitis. Had made potato soup for myself for supper and thought I’d like some gingerbread that wasn’t too high fat-wise. It was exactly what I was hoping for – had it warm with some whipped topping – excellent.”
The revised version substituted canola oil for butter and cut the recipe in half. It also omitted a streusel-type topping.
- 1/4 cup canola oil
- 1/4 cup packed light brown sugar
- 1 egg
- 1/4 cup plus 2 Tblsp. molasses (Grandma’s)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup boiling water
Preheat oven to 350 degrees F. Oil and flour an 8-inch baking pan.
In a medium bowl, whisk together the oil, brown sugar, egg and molasses. Whisk in the baking soda, salt, cinnamon and ginger.
Stir in the flour and then stir in the boiling water. Pour batter into prepared pan and bake @ 350 degrees F for approximately 25 minutes or until a tester inserted in the center of the cake comes out clean. Cool in the pan on a wire rack.
Makes 6 to 8 servings.
This time around, I decided to serve the gingerbread with a Spicy Sauce:
SPICY SAUCE WITH APPLE JUICE
- 1/2 cup granulated sugar
- 2 Tblsp. cornstarch
- 1 cup cold apple juice*
- 2 Tblsp. butter
*I make stronger flavored apple juice by combining 6 tablespoons of apple juice concentrate with enough water to make one cup.
In a small pan, combine sugar and cornstarch. Add cold apple juice and whisk until smooth. Cook over medium heat, whisking constantly until mixture comes to a boil. Reduce heat to medium-low and simmer for 3 minutes, stirring occasionally.
Remove from heat and stir in butter until melted.
Serve warm over warm gingerbread.
Makes about 1-1/2 cups of sauce. Sauce can be reheated.