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Warm moist gingerbread on a cold winter's night is a comfort dessert.  Add a spoonful of applesauce which pairs perfectly with the gingerbread flavour.  This recipe is my Mom-in-law Pauline's go to for gingerbread, and she got it from the original Five Roses Flour cookbook. 
  • 2 1/2 cups flour
  • two teaspoons baking powder
  • 1 teaspoon ginger
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1 cup molasses
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  1. Preheat oven to 325 F. 
  2. Stir together the first three ingredients and set aside.
  3. In a mixing bowl, combine shortening and brown sugar until creamy.
  4. Add in molasses, salt, nutmeg and cinnamon and stir to combine.
  5. Stir baking soda into boiling water and then add this to the shortening and molasses mixture. 
  6. Stir in the flour mixture and then add in the eggs, mixing well.
  7. Pour mixture into a greased 9 X 13 pan and bake for 50 - 60 minutes. 
  8. Serve warm with applesauce and whipped cream. 


  1. Comfort food, indeed. I like to top warm gingerbread with warm lemon sauce - Mennonite Community Cookbook by Mary Emma Showalter page 351. Try it! :)
    ~ Gail

  2. I love anything with molasses in it and gingerbread is so good with a cup of tea. I've never thought to put applesauce over top.
    Yesterday I made the MGCC Queen Elizabeth cake and shared it on my blog, both my hubby and I find the recipe delicious.

  3. I am positive this was the same recipe that my mom used. It was one of her 'go to' recipes. Yummy!

  4. Is there a certain type of molasses that you use?

    1. The molasses I use would be fancy or cooking molasses, not blackstrap.

  5. Do I need to use shortening? Will butter work?

    1. Lorrie, this is an old time recipe where shortening was often used. I make it with shortening but butter can be used. It might change the texture slightly but not enough to go out and buy shortening.

    2. I made it tonight (I used shortening) for our home group. I served it with whipped cream and it went over great. I substituted "cup-4-cup" gluten free flour to accommodate the diet of a Celciac in our group. It was delicious! I have a bad cold right now, and it was the comfort food that I wanted. I would definitely make it again.

    3. Lorrie...Feel better soon! Thank you for letting me know that it worked great with gluten free flour too! What brand did you use? I'm always debating that when I bake for gluten free friends.


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