Hot Water Gingerbread

Something my grandmother developed from an Amish recipe that I've cut down to solo-size. It's moist and flavorful, and just old-fashioned good.

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Hot Water Gingerbread

1/4 c. Unsalted butter, melted

1/4 c. Sugar

1/4 c. Molasses

1 c. All-purpose Flour

1/4 t. Salt

1/2 t. Baking Soda

1/2 t. Cinnamon

1/2 t. Ginger

1/2 c. Hot Water

Toppings: Ice Cream, Brandied Hard Sauce, Butter

Directions:
Preheat the oven to 325° F. with a rack in the center position. Grease a small loaf pan (7 x 3 x 2 inches) with cold butter or Crisco.
Sift the flour, salt, baking soda and spices together.

Combine melted butter, sugar and molasses in a small bowl. Mix thoroughly.

Add half the sifted dry ingredients to the molasses mixture, beat until blended, then add half the hot water and beat until incorporated. Repeat with the remaining dry ingredients, then the remaining water.

Pour batter into the greased loaf pan and bake approximately 45 minutes, or until a toothpick inserted in the center comes out without any batter on it.

Cool in the loaf pan on a rack for 10 minutes, then remove from pan. Best served warm.

Yield: 4 generous slices.

Hot Water Gingerbread
1/4	c.	Unsalted butter, melted
1/4	c.	Sugar
1/4	c.	Molasses
1	c.	All-purpose Flour
1/4	t.	Salt
1/2	t.	Baking Soda
1/2	t.	Cinnamon
1/2	t.	Ginger
1/2	c.	Hot Water
Toppings: Ice Cream, Brandied Hard Sauce, Butter
Directions: Preheat the oven to 325° F. with a rack in the center position. Grease a small loaf pan (7 x 3 x 2 inches) with cold butter or Crisco. Sift the flour, salt, baking soda and spices together. Combine melted butter, sugar and molasses in a small bowl. Mix thoroughly. Add half the sifted dry ingredients to the molasses mixture, beat until blended, then add half the hot water and beat until incorporated. Repeat with the remaining dry ingredients, then the remaining water. Pour batter into the greased loaf pan and bake approximately 45 minutes, or until a toothpick inserted in the center comes out without any batter on it. Cool in the loaf pan on a rack for 10 minutes, then remove from pan. Best served warm. Yield: 4 generous slices.