"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingerbread Recipe

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This recipe for Gingerbread, by , is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Gard


1 1/2 cups Water
1 1/2 teaspoons Baking Soda
1/2 cup Butter
1 cup Sugar
1 cup dark Molasses
2 tablespoons finely minced fresh Ginger
zest of 1 Lemon
3 1/2 cups all-purpose Flour
2 teaspoons Cinnamon
1 1/2 teaspoon Baking Powder
1/2 teaspoon ground Cloves
1/4 teaspoon Salt
3 Eggs
Whipped Cream

Preheat oven to 350. Butter or oil a 9" x 13" cake pan. Line the bottom with parchment paper for easier removal. Bring water and baking soda to a boil. Take off heat and set aside. In a separate bowl, combine minced ginger, lemon zest, flour, cinnamon, baking powder, ground cloves, and salt. Set aside. Cream butter and sugar together until light and fluffy. Add molasses and continue creaming until light in color. Add flour mixture and water and soda mixture, alternately, in three parts.
Mix well between additions. Add eggs, one at a time, mixing well between additions. Scrape bowl and mix well for 2 minutes.​
Pour batter into greased, lined cake pan. Batter should come up to the halfway point in the pan. Spread evenly.
Bake at 350 for 45-60 minutes or until toothpick inserted in the middle comes out clean. Cool for 30 minutes in the pan. Slice into squares and serve warm with lightly sweetened, fresh whipped cream.




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