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Schafer Gingerbread Recipe

This recipe dates back to the 1880's in our family... really!  Watch the video.
1 cup molasses
1/2 cup packed brown sugar
1/2 cup grapeseed oil
1-1/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2-1/2 teaspoon fresh grated ginger 
1 cup boiling water
2 cups sifted all purpose flour
1 teaspoon baking soda
Cocoa powder for dusting pan
Powdered sugar for "snow" on top


Preheat oven to 350 degrees.  Using low speed on an electric mixer, blend molasses, brown sugar, oil, spices and ginger.  Add boiling water and blend.  Gradually add flour, blend 2 minutes or until smooth.  Dissolve baking soda in 2 tablespoons of boiling water and add.  Blend.  Pour into a 8-inch square non-stick or lightly cocoa powdered pan (lightly butter pan then dust with cocoa powder), small Bundt pan, or paper lined muffin tins.  Bake at 350 degrees, 25-30 minutes.  It may be undercooked and that's fine.  Delicious warm with plain unsweetened whipped cream or dust with powdered sugar "snow" (it's wintertime).