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Sugar Queen’s Gingerbread


This gingerbread goes wonderfully with whipped cream or a soft and unctuous brown sugar caramel sauce.

Recipe courtesy of Annaleisa Scigliano


  • 1/2 cup (100 g) white sugar
  • 1/2 cup (113 g) butter
  • 1 egg
  • 1 cup (250 ml) molasses
  • 2 1/2 cups (325 g) all-purpose flour
  • 1 1/2 tsp (7 ml) baking soda
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) ground ginger
  • 1/2 tsp (2 ml) ground cloves
  • 1/2 tsp (2 ml) salt
  • 1 cup (250 ml) hot water


  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23-cm) square pan.
  2. In a large bowl, cream the sugar and butter. Beat in the egg and mix in the molasses.
  3. In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger and cloves. Blend into the creamed mixture. Stir in the hot water.
  4. Bake for 1 hour, until a knife inserted in the centre comes out clean. Allow to cool in pan before serving.
This recipe was featured in the article Ultimate bake swap recipes.
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