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Try your hand at this timeless classic, and you'll see why gingerbread has endured as a favorite recipe for centuries.
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 teaspoon McCormick® Pure Vanilla Extract
1 cup boiling water
Preheat oven to 350°F. Mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth. Add egg and vanilla; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition.
Spoon batter into greased 9-inch square baking pan.
Bake 40 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack; cool completely.
Test Kitchen Tip: Serve with whipped cream, if desired.
(Amount per serving)
This is what my grandmother used to make. Delicious not too complicated. It's back to basics flavor accompanied by some fresh made whipped cream is not to be compared to. A classic. Thank you McCormick for keeping it sacred.
Was this helpful?
Flavorless, cheap tasting cake. Needs at least another egg for texture, double the spice, and a teaspoon of clove. Rum soaked raisins and toasted walnuts might help.