Hot Water Gingerbread

Yield: nine 3-inch squares
Recipe from Oxmoor House

More From Oxmoor House


  • 1/2 up shortening
  • 3/4 cup boiling water
  • 1 cup molasses
  • 1 egg, beaten
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • Tangy Lemon Sauce


  1. Melt shortening in boiling water; add molasses and egg. Combine the dry ingredients; add to molasses mixture. Pour batter into a greased 9 - inch square pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool before cutting into squares. Top each serving with about 1 tablespoon Tangy Lemon Sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hot Water Gingerbread Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy