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Grandma Ada's Gingerbread
Tested by Imperial Sugar
Vintage Recipe
Grandma Ada's Gingerbread
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This recipe has been a fan favorite for over 50 years. Grandma Ada's Gingerbread is soft, moist and has the perfect blend of molasses and spices. The final product is delicious and your kitchen will smell amazing.  

Prep time
Bake/Cook time
0:35 to 0:40
9 servings
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Grandma Ada's Gingerbread
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:35 to 0:40
Yield :
9 servings


  • 1/2 cup (1 stick) unsalted butter or margarine
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 egg, well beaten
  • 1 cup molasses
  • 2-1/2 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 cup hot water

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 9-inch square pan with parchment paper, or lightly butter all sides.
  2. Cream butter and sugar until fluffly. Add egg and molasses, mixing well.
  3. Combine dry ingredients and add to butter mixture; add hot water and stir until smooth.
  4. Pour into prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
  5. Let cool in pan before turning out. 


This recipe was originally published in Imperial Sugar’s 150th Anniversary Cookbook.

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