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Sunday, December 13, 2009

Lion House Gingerbread

Gingerbread is one of my favorite holiday desserts. I'm not talking about the cookies, but the actual gingerbread itself. It is dense and full of flavor. I love it so much we served it at our wedding, because, yes, we were crazy enough to get married in December. So to celebrate our anniversary here is the recipe.

Lion House Gingerbread

1/2 cup sugar
1/2 cup butter
1 eggs-well beaten
1 cups molasses
1/2 t. salt
2 1/2 cups sifted flour
1 1/2 t. baking soda
1 t. cinnamon
1 t. ginger
1/2 t. powdered cloves
1 cups hot water

Cream butter and sugar well, about 3-4 minutes in an electric mixer. Add eggs and molasses. Beat well. Sift dry ingredients together in a separate and add to creamed mixture. Add hot water and beat until smooth. Pour into a greased and floured 9x13 pan. Bake 30-35 minutes minutes at 350. You can serve it with fresh whipped cream, sliced bananas, powdered sugar, or just plain.


  1. I love gingerbread. I am the only one that does, so I can't make it. I can't eat a whole pan by myself. Well, I can, but I shouldn't!

  2. Neisha found out the hard way that I had the measurements wrong for a 9x13 pan. I changed them in the recipe. I'm so sorry, and hope no one else had the gooey mess in their oven too. SORRY NEISHA!