Published November 1, 1995.
In our old-fashioned gingerbread recipe, we used milk rather than hot water (which many recipes call for) for a richer, moister cake. We sweetened our gingerbread recipe with a combination of light unsulfured molasses and white sugar, and used butter rather than oil, shortening, or lard for flavor.
For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger and three tablespoons minced crystallized ginger. If you don't own an 11 by 7-inch pan, you can bake the batter in a 9-inch-square pan.
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