Eggless Easy And Tasty Gingerbread Made Without Molasses Food

EGGLESS GINGERBREAD

Eggless Gingerbread image

From the 12th edition (1962) Five Roses Flour/Lake of the Woods Milling Co.. cookbook. The recipes were originally sent in by Canadian housewives and in '62 the recipes in the cookbook were already 60 years old.

Provided by SoupCookie

Categories Dessert

Time 1h10m

Yield 2 pans, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 cup boiling water
1 cup raisins

Steps:

Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
Cream butter, add sugar and mix well; add molasses then boiling water.
Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
*My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!

EGGLESS, EASY AND TASTY GINGERBREAD MADE WITHOUT MOLASSES!

Eggless, Easy and Tasty Gingerbread Made WITHOUT Molasses! image

Make and share this Eggless, Easy and Tasty Gingerbread Made WITHOUT Molasses! recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 cups flour
1 teaspoon baking soda
1/2 cup sugar
1/2 cup butter
1/2 cup golden syrup
1/2 cup boiling water
1 teaspoon cinnamon
1 teaspoon ground ginger
1 pinch salt

Steps:

Put the sugar into a half-pint measuring cup.
Fill the cup with the golden syrup.
Pour the mixture into a bowl.
Then, put butter into the half-pint measuring cup and fill with boiling water.
Mix well.
Add baking soda.
Now, sift together the remaining dry ingredients.
Mix well until you have a soft, smooth consistency.
Pour into a square or oblong baking pan lined with greaseproof paper.
Bake at 350F for 40 minutes.
Baking tip: All gingerbreads collapse if disturbed too soon while baking.
Variation: As a variation, add 1 cup mixed fruits or fruits and nuts (chopped), if desired.

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