This was a Christmas treat and gift for neighbors and friends for many years. The secret is the snappy lemon glaze that cuts the richness of the gingerbread, which is more like a moist cake, and tastes like the holiday. The recipe came from the 1985 Silver Palate cookbook - one of my favorite cookbooks.
Ingredients
1 2/3 cup flour
1 1/4 teaspoon backing soda
1 1/2 teaspoon ground ginger
3/4 teaspoon cinnamon
3/4 teaspoon salt
1 egg, beaten
1/2 cup white sugar
1/2 cup molasses
1/2 cup boiling water
1/2 cup vegetable oil
Directions
Sift dry ingredients together into a bowl, add egg, sugar and molasses, and mix well.
Pour boiling water and oil over mixture, stir until smooth Pour batter into prepared pan. Bake on middle rack of oven at 350 for 35 to 45 minutes, or until top springs back when lightly touched.
While still hot, pour glaze over top and cool in the pan.
Lemon glaze
1 cup confectioner’s sugar
3 Tablespoons fresh lemon juice
Mix together & pour over hot gingerbread.
Ingredients
1 2/3 cup flour
1 1/4 teaspoon backing soda
1 1/2 teaspoon ground ginger
3/4 teaspoon cinnamon
3/4 teaspoon salt
1 egg, beaten
1/2 cup white sugar
1/2 cup molasses
1/2 cup boiling water
1/2 cup vegetable oil
Directions
Sift dry ingredients together into a bowl, add egg, sugar and molasses, and mix well.
Pour boiling water and oil over mixture, stir until smooth Pour batter into prepared pan. Bake on middle rack of oven at 350 for 35 to 45 minutes, or until top springs back when lightly touched.
While still hot, pour glaze over top and cool in the pan.
Lemon glaze
1 cup confectioner’s sugar
3 Tablespoons fresh lemon juice
Mix together & pour over hot gingerbread.