This is the recipe that began my love affair with gingerbread. My mom discovered it the year I was born and I have been eating it ever since.
To this day I have never found a gingerbread recipe that I love more.
The recipe came out of the Laura Secord Canadian Cookbook, compiled in 1967 as a Centennial project of the Canadian Home Economics Association. The collection amounts to a nation-wide family favourites cookbook with recipes that span centuries and the many cultural influences that are Canada.
My copy of the book came from a second hand bookstore but thankfully the book was reissued last year. If you’re on the lookout for a new “go to” cookbook this is an excellent choice. Of all my mom’s cookbooks, this is the one she has used most often.
This is about the easiest cake recipe you’ll ever find.
You simply toss the egg, butter and molasses in on top of the sifted dry ingredients, mix well then add the boiling water. To make things even easier I line the bottom of the pan wth parchment paper. The cake comes out without a hitch and the pan in a synch to wash. Eat this cake while it’s warm, with toffee coffee sauce poured over, or vanilla ice cream (or both).
Signal Hill Gingerbread
- 2 cups flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup soft butter
- ¾ cup Grandma Fancy Molasses
- 1 egg
- 1 cup boiling water
- Grease and flour an 8”x8” square pan (or line the pan with parchment paper.)
- Sift together dry ingredients in a large bowl.
- Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe…it actually says that.)
- Add the boiling water.
- Beat for another two minutes and turn into prepared pan.
- Bake at 350 for 50-55 minutes, or until cake springs back when lightly touched.
One more thing…
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Here’s to eating well, everyday,