Snowy Day Gingerbread


Snowy Day Gingerbread is courtesy of

Gooseberry Patch’s Hometown Christmas

2 1/3 cup all-purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg, beaten
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon


1. Preheat oven to 325°F.  Combine all ingredients in a large bowl.



2. Beat with an electric mixer on low-speed, scraping bowl occasionally, for 30 seconds.  Beat on medium speed, scraping bowl occasionally, for 3 minutes.



3. Pour batter into a 9-inch deep-dish pie pan that has been sprayed with non-stick vegetable spray (I used a 9×9 inch pan that I sprayed with Baker’s Joy).



4. Bake at 325°F. for about 50 minutes, or until a toothpick inserted in the center tests clean.



5. Optional Garnishes:

  • Dust warm Gingerbread with powdered sugar
  • Pour Lemon Glaze (recipe follows) over hot Gingerbread.
  • Serve warm Gingerbread with vanilla ice cream or lemon sorbet.
  • Serve Gingerbread with Cool-Whip® or whipped cream, and candied lemon peel.


Lemon Glaze

Lemon Glaze is courtesy of Chef John Mitzewich@

2/3 cup powdered sugar

3 Tablespoons lemon juice

1. Whisk glaze together and pour over hot gingerbread.  Spread glaze evenly and allow cake to cool before slicing.

Gingerbread is so delicious after a day out in the cold and this recipe could not be easier.  Lemon is a classic partner for gingerbread and really brings out the spicy flavor of the cake.  Enjoy!


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