Old-Fashioned Gingerbread.

  • Author: Bet Denton
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 1 cake


  • 1 cup shortening, melted
  • 1 cup sugar
  • 1 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups hot water
  • whipped cream, for serving


  1. Preheat the oven to 350. Mix the sugar and melted shortening vigorously together with a whisk (or you can use a mixer). Whisk in the molasses.
  2. In a separate bowl, mix together the flour, baking soda, ginger, cinnamon, and salt, and add to the molasses mixture alternately with the hot water, stirring very gently in between additions with a spoon or spatula. Do not overmix! The batter will be a little lumpy.
  3. Pour it into a greased 9×13 pan and bake for 35-40 minutes, until a toothpick comes out clean. Serve with generous dollops of whipped cream!


This recipe came to my family from the Pittsburgh Press, many many moons ago.

You can make a half recipe in an 8×8 pan, and it bakes for about the same amount of time!