1/2 cup butter
1/2 cup sugar
2 beaten eggs
1 1/2 tsp vanilla
2 1/2 cups sifted all purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBS ground ginger
1 tsp cinnamon
1/4 tsp ground clove
1 cup Pure Cane Syrup (better than molasses for ginger bread)
1 cup boiling water
Preheat oven to 350 degrees
Sift all dry ingredients together.
Combine the boiling water and Cane Syrup, reserve.
In your electric mixer, cream the butter and sugar until fluffy.
Add the beaten eggs and vanilla.
Then add the dry ingredients alternately with the syrup/water mixture.
Beat enough to mix throughly.
You can add 1 cup of nuts if you like nutty gingerbread.
Pour into a well greased 12 x 8 x 2 pan and bake for 40 to 45 minutes.
Pairs Well With
I tweaked the original recipe on a Cane Syrup bottle and bake this regularly. My wife refuses to share this with anyone so if you get a piece from her consider yourself annointed. lucas hess