This incredibly moist and tender gingerbread recipe, adapted from Marion Cunningham's classic version, has become a crowd favorite that works beautifully with either regular or gluten-free all-purpose flour.
Number of Servings: 12-16
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
1 cup of sugar
1 cup of dark molasses (not blackstrap - it will be very bitter)
1 cup of coconut or vegetable oil
3 eggs
1 teaspoon of salt
1 teaspoon each of ground cloves, ginger and cinnamon
2 cups of flour or gluten free all purpose flour
2 teaspoons of baking soda
1 cup of boiling water
Instructions:
Pre-heat the over to 350. Line two (2) 8 X 8 pans with parchment paper or grease and flour (I prefer the parchment paper - this is a very thin batter and the parchment paper makes clean-up a snap).
Combine sugar, molasses, oil, and eggs in a large mixing bowl and beat on medium until thoroughly combined.
In a separate bowl sift together the salt, cloves, ginger, cinnamon, flour, and baking soda. Add to the wet ingredients and stir with a wooden spoon. Add the boiling water to this mixture with the beaters on medium, until the mixture is smooth.
Pour into the pans, about 3/4 full. This is a thin batter.
Bake for about 50 - 60 minutes or until a cake tester comes out clean. Cool for 10 - 15 minutes before removing and placing on a cooling rack for another 15 - 20 minutes before cutting. This will keep for about 5 days wrapped tightly with plastic wrap or in the freezer for 3 months.