Anne's Mom's Angel Gingerbread

A light, spicy gingerbread made with molasses, ginger, cinnamon and cloves and a very thin batter, baked in an 8-inch pan and served with whipped topping.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.

Steak and Seafood title card for Anne's Mom's Angel Gingerbread, photo coming soon
  • Prep 15 min
  • Cook 30 min
  • Total 45 min
  • Yield 1 (8 x 8-inch) pan

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Anne's Mom's Angel Gingerbread is lighter than most, thanks to boiling water added last to a batter that, as the recipe warns, will be very thin. Molasses, ginger, cinnamon and cloves give it classic warm spice.

Serve it warm or cool with whipped topping.

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 1 1/4 cups flour
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1/2 cup boiling water
  • Whipped topping, for serving

Instructions

  1. Cream. Cream the butter and sugar. Beat in the egg.
  2. Molasses. Add the baking soda to the molasses.
  3. Dry ingredients. Mix the flour and spices and add to the butter mixture. Add the molasses and soda mixture.
  4. Water. Add the boiling water last. The mixture will be very thin.
  5. Bake. Pour into a greased 8 x 8-inch pan. Bake at 375°F for 25 to 30 minutes, until a toothpick comes out clean. Serve warm or cool with whipped topping.

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