My Mother’s Kitchen: Kentucky Gingerbread Recipe

Today definitely felt like fall; the sun remained hidden behind dark, low clouds and the wind blew cold off the marsh.  The trees in my yard are dropping their leaves and the mosquitoes have finally disappeared.  Days like this make me want to light a fire in the woodstove (if I had a woodstove), and curl up with a good book and a mug of something hot to drink.

Warm gingerbread topped with whipped cream would be the perfect food to complement my mood today. What is it about the aromas of ginger, cinnamon and cloves wafting from the oven that talk to our need for comfort-food on cold days?

Mom’s recipe for Kentucky Gingerbread makes a satisfying dessert especially nice on any fall or winter day, and is equally tasty on its own, warm from the oven, or smothered in freshly whipped cream. Try it the next time a cold wind blows; it will surely make you thankful for the comforts of home.


Kentucky Gingerbread

3 eggs
1 cup sugar
1 cup molasses
1 cup shortening (melted)
1 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
2 tsp. baking soda
2 Tbsp. hot water
2 cups flour
1 cup boiling water

Blend eggs, sugar, molasses, shortening and spices in large bowl. Beat well. Dissolve soda in 2 Tbsp. hot water and stir in. Add flour. Beat very well. Add boiling water and beat a few seconds to blend well. Batter will be very thin.

Cook in 13” x 9 ½ “pan in 350°F oven.


One thought on “My Mother’s Kitchen: Kentucky Gingerbread Recipe

  1. Yum! I can smell the wood fire, the fall leaves in the crisp air and the gingerbread cooking. My mouth is watering! Great imagery!

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