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Sorghum Gingerbread


Serve gingerbread warm or cool, with whipped cream or a dessert sauce.


  • 1/4 cup vegetable shortening
  • 1/4 cup butter
  • 1 cup hot water
  • 1 cup sorghum molasses or regular molasses
  • 3/4 cup sugar
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 3/4 cups all-purpose flour
  • 2 large eggs, well beaten


In a saucepan combine the shortening, butter, water, molasses, sugar, ginger, and cinnamon. Bring to a boil, stir, then remove from heat and set aside to cool.

Sift flour, baking soda, and salt together. Add cooled molasses and sugar mixture; stir until well blended. Stir in well-beaten eggs.

Pour into a generously greased and floured 9-x12-inch baking pan. Bake in a preheated 350° oven for about 25 to 35 minutes.
Makes 1 pan of gingerbread. Serve warm or cooled, with whipped cream or dessert sauce.

More Gingerbread:
Hot Water Gingerbread
Gingerbread with Sour Cream
Gingerbread with Cream Cheese Topping
Plantain Gingerbread
Sorghum Gingerbread
Sharon's Gingerbread
Spiced Gingerbread
Dessert Sauces

Gingerbread Recipe Index
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Dessert Recipe Index
Cake Recipe Index

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