Snowy Day Gingerbread is courtesy of
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 is courtesy of Chef John Mitzewich@ about.com
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!