Monday, September 13, 2010

Try it - cause you'l love it...

A perfect Fall dessert.
Right out of the oven... uuuuum, uuuuuuuum good!


1C butter
1C shortening
2 eggs
2C molasses
2 tsp ginger
2 tsp cinnamon
1 tsp ground cloves
1C sugar
5C flour
3 tsp baking soda
1 tsp salt
2C hot water

Cream together butter and shortening, and sugar. Add the beaten eggs and molasses, then dry ingredients. Add hot water and beat until smooth. Bake in a greased 9x13 pan at 325 for 1 hour and ten minutes.

Recipe from Sherbrooke Village Recipe Collection

Thanks Tan.


  1. Looks yummy! Homemade lemon sauce is also delicious as a topping on your gingerbread.

  2. oooooooooooooooooooo... good idea Gail!

  3. Growing up near Sherbrooke village, I made this recipe MANY times over my teen years, while working there as a guide during the summer months. I can verify that it is AWESOME! I have several recipes from Sherbrooke Village that I use often.
    Thanks for the reminder, Lisa!


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