Soft Gingerbread
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
lard
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
ginger
powdered |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking soda
|
|
| 1 | tablespoon |
salt
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
lard
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
|
|
| 118 | ml |
water
|
|
| 15 | ml |
ginger
powdered |
|
| 7.5 | ml |
cinnamon
|
|
| 591 | ml |
all-purpose flour
|
|
| 13 | ml |
baking soda
|
|
| 15 | ml |
salt
|
|
| 2 | large |
eggs
|
|
Directions
Put the butter, lard, sugar, molasses, and water in a saucepan with the spices and bring to the boil; remove from the heat and allow to cool.
Sift the flour, soda, and salt into a large bowl.
Stir the cooled liquid quickly through.
Beat the eggs well and stir them into the batter.
Pour the batter into a greased baking dish and bake in an oven preheated to 350℉ (180℃) F for about 35 minutes or until the top is well browned and the sides pull away slightly.
