Old-Fashioned Gingerbread Recipe for Chilly San Diego by Liz the Chef
San Diego’s own Liz the Chef offers a tea-time comfort food that will add spice and warmth to your chilly San Diego weekend! This week she shares with us her maternal grandmother’s special gingerbread recipe. When her mother died in 2007, Liz the Chef inherited her recipe box which proved to be a treasure trove of wonderful family recipes.
Liz the Chef says, “Since my Meyer lemons are slowly ripening, I have also added a link to my lemon curd recipe. Gingerbread and lemon curd are an unbeatable combo!”
Enjoy baking and eating!
Yields 8 pieces
- 1 stick unsalted butter, room temperature
- 1/2 half cup white sugar
- 1 large egg
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- pinch of ground cloves
- 2 teaspoons ground ginger
- 1 cup molasses
- 1 cup boiling water
1. Preheat oven to 350 degrees.
2. Butter a nine inch square baking dish.
3. Using a mixer, cream together the softened butter and sugar. Beat in the egg.
4. In a medium-sized bowl, sift together the flour, soda and spices.
5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture.
6. Add the molasses and beat on low speed.
7. Pour in the boiling water and mix well with a hand spatula.
8. Turn batter into greased baking dish. Bake for 45-50 minutes, until cake tester comes out clean and cake springs back when gently touched.
Liz the Chef’s cooking is inspired by memories of being in the kitchen with her mother, both grandmothers, and great grandmother. She prefers to make simple meals that highlight fresh ingredients, often creating up-to-date versions of old family recipes. Cooking is her way of enjoying the creative process – she likes nothing better than making good food for people she loves and she always shares recipes. Read more about Liz the Chef on her blog at: http://lizthechefblog.com/