Tropical Gingerbread
When I was little, my mom used to make an incredible gingerbread. Soft, rich and a little bit tangy, it held such a strong sense memory that I asked her for the recipe, and it became of of the first treats I started preparing as family gifts for the holidays.
For many years since, in full or mini-loaf form, this tropical gingerbread been a near-staple of every Christmas baking season. It’s terrific on its own or paired with freshly whipped cream or vanilly ice cream.
Ingredients
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup molasses plus 1 cup hot water, combined
Preparation
- Heat oven to 350 degrees. Grease a large loaf pan with shortening or cooking spray.
- In a 3- to 4-quart saucepan, melt the shortening over low heat until liquefied. Let cool.
- Beat together sugar, egg and shortening until smooth.
- Using a wire whisk in a medium bowl, sift together the dry ingredients. Alternately add dry ingredients and molasses mixture to shortening mixture, about 1/2 cup at a time. Pour into prepared dish or pan.
- Bake for 40 minutes, or until toothpick inserted in the center comes out clean.
Notes
- Also makes excellent smaller loaves. For three medium loaves, reduce cooking time to 30 minutes. For six small loaves, reduce cooking time to 20 minutes.
Yields 1 large loaf