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| Classic gingerbread is cold weather comfort food. |
This is the gingerbread recipe that I grew up with. We often ate it on Sunday nights with butterscotch sauce drizzled over or a little whipped cream on the side. It’s what began my love affair with gingerbread and to this day I have never found a gingerbread recipe that I love more.
The recipe came out of the Laura Secord Canadian Cookbook, compiled in 1967 as a Centennial project of the Canadian Home Economics Association. The collection amounts to a nation-wide family favourites cookbook with recipes that span centuries and the many cultural influences that are Canada.
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My mom received the book for her birthday the year my twin brother and I were born, a gift from my aunt who we can thank for so many of our family’s favourite recipes. My copy of the book came from a secondhand bookstore but thankfully the book was reissued last year. If you’re on the lookout for a new “go to” cookbook this is an excellent choice. Of all my mom’s cookbooks, this is the one she has used most often.
Old Fashioned Gingerbread (Signal Hill Gingerbread)
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2 cups flour
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1 ½ teaspoon baking soda
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½ teaspoon salt
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½ cup sugar
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1 teaspoon ginger
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1 teaspoon cinnamon
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½ cup soft butter
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¾ cup molasses
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1 egg
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1 cup boiling water
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Grease and flour an 8”x8” square pan.
- Sift together dry ingredients in a large bowl.
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Add the butter, molasses and egg and beat for two minutes (or 300 strokes by hand).
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Add the boiling water.
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Beat for another two minutes and turn into prepared pan.
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Bake at 350 for 50-55 minutes, or until cake springs back when lightly touched.
This gingerbread looks fantastic!! It was actually only yesterday that I was trying to search for a good recipe I can use leading up to Christmas and this one looks perfect – will be bookmarking it for sure!
What a lovely blog you have here! As fellow foodies we can't wait to read more! New follower here 🙂
Chloe & Sarah
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