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My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! —Ellouise Halstead, Union Grove, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    9 servings


  • 1 large egg, room temperature, beaten
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 5 tablespoons butter, melted
  • 2/3 cup cold water
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Whipped cream


  • Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts
1 piece: 232 calories, 7g fat (4g saturated fat), 41mg cholesterol, 350mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 3g protein.

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Average Rating:
  • NH-rescue
    May 9, 2020

    This recipe sure brings back memories! It really does look and taste like the gingerbread my grandmother and mother used to make. While this is a tantalizing winter treat, try it in the summertime topped with vanilla ice cream!

  • Gregory
    Feb 8, 2020

    This has the aroma and flavor that I remember from my Grandma,s kitchen. I definitely will be using this recipe, as written, and making again. I totally agree make the recipe according to the way it is written the first time. Then if you want to change something it is on you.

  • pamdivc
    Jan 4, 2020

    This recipe is amazing! Just like my Mother made!

  • Mindy
    Dec 7, 2019

    I made this recipe EXACTLY as it states and took it to relatives for a potluck desert and everyone raved! It has a fabulous old fashioned warm taste. We did not put any whipped cream or anything on the top. It was absolutely perfect. Best advice is ALWAYS to follow the recipe exactly the first time then, if you want to change it you can. But bad reviews for making an altered recipe is not good manners.

  • MarineMom_texas
    Dec 3, 2018

    I had a tree trimming party and served this gingerbread. It was delicious. I followed the recipe exactly. I will be having this yummy gingerbread again. Volunteer Field Editor

  • eryngobra
    Dec 7, 2014

    This was just off to me. No vanilla? No nutmeg? Not enough molasses that is for sure. This was dry and flavorless and a huge disappointment. It's okay, we found a much better one. If you are reading this, my advice is to avoid making this gingerbread.

  • Loiscooks
    Dec 5, 2014

    This was not good. The texture was odd, as was the taste. I did use non-gluten flour and coconut sugar instead of regular flour and sugar. I have done that with other recipes and the substitutions worked, so I really think it was the recipe. Also, the recipe calls for "light molasses." I had to search on line to determine what is meant by "light molasses." It might have been better to indicate regular unsulfured molasses. I will not make this recipe again.

  • bevbailey
    Dec 6, 2013

    onlymoira    could I possibly get your original gingerbread and the pizza crust recipes? Been trying to message you numerous times...think this one might go thru as  I don't think any of the others did makeit...sorry if they did as they'd be numerous thanks please send to   [email protected]

  • grandmamerry
    Dec 5, 2013

    I have not made this recipe yet, but I am looking forward to making it with my grandson! After reading reviews for this and many other recipes, I would suggest that folks who are having problems with blandness might do well to check the freshness of the spices they are using. After a year in a warm cupboard, often the spices that are the star of the recipe may need to be replaced with fresh ones. It can make all the difference in the world!

  • Sillyman1
    Dec 14, 2012

    No comment left