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Old Fashioned Gingerbread


Units Scale
  • 1/2 cup butter
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 cup molasses
  • 1/4 cup maple syrup (dark natural)
  • 21/2 cups all purpose flour
  • 11/2 tsp salt
  • 11/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp freshly grated ginger root
  • 1 cup hot water


  1. Cream butter and sugar until fluffy.
  2. Add the egg, molasses and maple syrup.
  3. Combine flour and remainder of dry ingredients in a separate bowl.
  4. Add the flour mixture and the hot water alternately, blending well after each addition.
  5. Pour into a greased and floured pan. (I usually use a bundt pan)
  6. Bake at 350 for 35-40 minutes.
  7. Serve with freshly whipped cream, if desired.


I use all organic whenever possible.
Be sure to use the dark brown sugar, dark maple syrup and fresh ginger to get the richest flavor.
This is wonderful served with a dollop of freshly made whipped cream.
If serving and the gingerbread crumbles, refrigerate for 30 minutes before slicing.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes