Grandma Robbins’ Gingerbread recipe

Ingredients
1/2 cup (125 mL) room temperature salted
butter, plus more for greasing pan
1 cup (250 mL) packed dark brown sugar
2 large eggs, beaten
2 cups (500 mL) all-purpose flour
1 pinch salt
1/2 tsp (2 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) boiling water
1/2 cup (125 mL) fancy molasses or 3/4 cup (180
mL) light molasses
Serve with whipped cream, whipped topping or
vanilla ice cream

Directions
Butter a 9 inch by 13 inch (23 cm by 33 cm) cake pan and line with parchment paper. Set aside.
Using a stand mixer with a paddle attachment, or a hand mixer and a large bowl, cream butter and
brown sugar over medium speed until there are no lumps and the mixture is light and fluffy.
Gradually add eggs and continue to mix until well-incorporated.
Turn mixer speed to low and gradually add flour, salt and baking powder.
In a separate bowl, dissolve the baking soda into boiling water. Gradually add to batter along with
molasses and continue to mix until smooth. Batter will have a caramel colour and a thin consistency.
Pour batter into the lined pan and bake for 40 to 60 minutes, or until a toothpick comes out clean
when inserted.
Let rest for 5 to 10 minutes before removing from pan. Cut into squares and serve with whipped
cream, whipped topping or vanilla ice cream if desired.
Makes 8-10 servings
Star Tested
Courtesy of Buxton Museum