The smell is intoxicating. I wish you were here so we could enjoy this together. We’d sit down and have some with a cup of hot tea, y’all!
Memories of childhood winters flood every tiny crevice of my mind. Memories of Mom baking Mammau’s Gingerbread, then serving it to us warm with whipped cream on top. I can hardly stand it. So tempted to take this treasure-in-a-dish out of the oven right now. But, it’s not quite ready. Fingers rapping on the counter…
I’ll recap while we wait.
(print recipe here: Mammau’s Gingerbread)
- 2 eggs
- 1 cup Sorghum Molasses
- 2/3 cup melted shortening
- 1 cup brown sugar, packed
- 2-1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1-1/2 tsp. cloves
- 1/2 tsp. nutmeg
1 cup boiling water – added last.
In large bowl, beat eggs and molasses. (Sorghum is a must, y’all. Ours always came from Benton County, Tennessee, but we can’t find it anymore. Our local vegetable market sells Sorghum from a different area and is almost as good.) Add melted shortening and mix well. Then add brown sugar and mix again. Combine all the dry ingredients in a separate bowl and add to wet ingredients gradually.
Don’t you just want to stick your finger in there? Me, too! The last step is to blend the boiling water with the batter, which makes it a lot more loose and decreases the volume quite a bit.
Pour it into prepared baking dish. Bake in 325° oven for 45-60 minutes, depending on pan size and type, until it tests done with a toothpick. For my 10″ x 10″ glass dish, I set my oven at 315° and baked it for 45 minutes exactly.
Fingers rapping on the counter…how long before it’s cool enough to cut? Water boiling on the stove. Tea time! I’m digging in.
Mmmmmmmm! And, as Mammau used to say, “It’s good and good far ya!”