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Today is January 27, 2022

Molasses Gingerbread

Breads & Desserts


1/2 (1 stick) salted butter, melted and cooled
1/4 cup vegetable oil
3/4 cup molasses
3/4 cup packed dark brown sugar
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 cup boiling water


Keep the pumpkin spice for this and that. For me, the flavors I crave as soon as there is a dip in the temperature and the fire pit is ablaze are spicy ginger and the old-fashioned sweetness of molasses. This recipe has been passed down for generations in my family.

Adding boiling water helps distribute the molasses throughout the batter and gives the leavening agents, baking powder, and baking soda, a head start rising. Butter and oil keep the gingerbread incredibly moist. I find this ring loaf to be even better the next day, making it a perfect “make-ahead” when expecting visitors.

Heat oven to 350 degrees. Spray a 10-inch tube pan with nonstick spray.
In a medium bowl, combine the melted butter, oil, molasses, brown sugar, and eggs.
In a large bowl, combine the flour, baking soda, baking powder, and spices.
Pour the wet ingredients into the fl our mixture and stir well to combine. Pour the boiling water into the batter and stir very well. Pour batter into the prepared tube pan.
Bake for 40 minutes or until the top springs back lightly when touched or a cake tester comes out with just a few moist crumbs attached. Cool in pan on a wire rack for 10 minute


This recipe was originally published in the November 2021 Issue under "Delta Delicious w/ Martha Hall Foose."

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