This wonderful gingerbread recipe, like so many of my favorites, came from my mother. She was an exceptionally good cook, so the recipes she shared with me were always something special. This gingerbread is no exception… it’s incredibly light and moist with a great flavor. It’s also very easy and quick to make, because all the ingredients except the boiling water are blended together in a large bowl with an electric mixer for three minutes at medium speed… then the water is added and the batter is mixed again, just enough to blend thoroughly. That’s it!
My mother had made a notation in the side margin of the recipe that the one cup of boiling water might have to be adjusted, and that she often used a bit less. The first time I made this recipe I forgot that she adjusted the water amount and I added the full cup of boiling water, mixed everything up, and was positive the batter was too thin to bake up properly… but it did and I have made this gingerbread with the full cup of water ever since. Using the full cup of water takes an act of faith each time though, because the resulting batter IS very thin, so you might want to follow my mother’s example of using slightly less.
Pansies from my mother’s garden
2 cups flour
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1 cup sugar
1 cup vegetable oil
1 cup molasses
1 cup boiling water (may need slightly less)
Preheat oven to 350°F. Grease a 13 by 9 inch baking pan. In a large bowl, combine flour, baking soda, cinnamon, salt, ginger, allspice, sugar, oil, molasses, and eggs with an electric mixer on medium, beating for at least three minutes, or until the batter is very smooth. Quickly mix in the boiling water (you may want to use slightly less). Pour into pan. Bake for 35 to 40 minutes or until knife inserted into center of cake comes out clean. Cool in the pan.
By the way, this is another one of the recipes I use for making my own cake mixes. I measure out and combine all the dry ingredients (flour, baking soda, cinnamon, salt, ginger, allspice, and sugar) and store them in plastic bags the same as I do with my chocolate cake mix. Then it is a simple matter to dump the gingerbread mix into a large bowl, add the eggs, oil, and molasses, beat for three minutes, and mix in the boiling water.
This gingerbread freezes well, too.