My Aunt Lena made the best gingerbread. Whenever she made it, usually after I asked her to, I’d have it for dessert and breakfast. I recently tried some gingerbread recipes and came up with this one that’s a lot like hers.
- 1 ½ cups all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 tsp. baking soda
- 2/3 cup coffee
- 2/3 cup mild-flavored molasses
- 4 tbsp. butter
- 2/3 cup brown sugar
- 1 large egg
Preheat oven to 350°F.
Grease a 9-in square pan with butter. Mix dry ingredients 1 to 5 in a bowl.
Heat but don’t boil the coffee, molasses, butter, and brown sugar in a small pot. Let it cool and then whisk in the egg.
Combine the wet and dry ingredients and stir until the mixture is smooth. Pour it into the buttered pan and bake for about 35 minutes.
Gingerbread is perfect plain but you can also dress it up with fruit and heavy cream.