After my last disastrous attempt to make gingerbread, I turned to my mother-in-law Lorraine for a reliable recipe. Here is how it goes…
Beat 2 eggs with 3/4 cup of brown sugar. Add 3/4 cup of molasses and 3 tbsp of melted shortening.
Sift together 2 1/4 cups of flour, 2 1/2 tsp of baking powder, 3/4 tsp of baking soda, 2 tsp of ginger, 1 1/2 tsp of cinnamon and 1/2 tsp of cloves.
Add the dry ingredients to the wet ingredients.
Add a little less than a cup of hot water to bring it altogether. I added the water to the cup that had the molasses in it, no point in wasting any!
Bake in a square pan at 350F for 1 hour. I had gone out and bought a heavy duty 9 x 9″ square pan just for this recipe.
The problem? At 45 minutes the bread not only smelled done, it was on the verge of burning. Maybe that heavy duty pan was a super conductor or heat? I took a bite. Totally dry!!! A friend on Facebook suggested I poke holes on the top and slather it with the lemon sauce I had made for the last gingerbread attempt.
Which is exactly what I did! I discovered a recipe for lemon curd and even made that and used it as an additional sauce:
Still, totally too dry! If the family recipe for gingerbread did not turn out, then maybe gingerbread is just meant to be a dry bread? So I am letting it go. There are too many great baked treats to be made and the holidays are almost here and I am running out of time!
So I am not the queen of gingerbread, I can live with that. At least I tried! TWICE!