An autumn recipe if there ever was one, this gingerbread is heavenly when served warm, with or without whipped cream or vanilla ice cream. You don't need an electric mixer for this easy recipe -- just a big spoon and a willingness to stir. This recipe was featured in our article about cooking with apples. Read Autumn Apples Aplenty for this and other related apple recipes.
Here's a tip for working with molasses: Measure the molasses in the same, unrinsed cup you used to measure the butter. The molasses will slide out of the cup without leaving a drop behind. Of course, this works with honey, too.
Combine the melted butter, brown sugar and molasses in a medium mixing bowl. Add the eggs, stir in the applesauce and beat well.
Sift the flour, baking soda, ginger and cinnamon into the batter. Stir well, scraping sides of bowl and mixing thoroughly.
Pour into the prepared baking dish, and bake for 35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before cutting.
Makes about 12 servings.
Prep time: 15 minutes; Cooking time: 35 minutes; Total time: 50 minutes
Recipe editor Patricia Mitchell
Gingerbread NotesServe with whipped cream, vanilla ice cream or Brandy Sauce.
The serving dishes in our photograph are Fiesta dinnerware.
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