An old fashioned gingerbread recipe that will bring back memories of special times with family.
flour (Reserve an additional 2 Tbsp.)
1 1/2 tsp.
2 1/4 tsp.
pinch of salt
butter (softened at room temperature)
Grandma's® Molasses Robust
Heat oven to 350º F. Grease an 8 x 8-inch cake pan. Sift together the flour, baking soda, spices and salt onto a sheet of waxed paper. Set aside. In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cool in the pan about 1 hour before serving. Cut the cake into squares and dust with powdered sugar. Yields 16 two-inch pieces.