Very Moist Gingerbread Recipe




 Butter1 Cup (16 tbs), softened
 Sugar1 Cup (16 tbs)
 Eggs2 , beaten
 Molasses3⁄4 Cup (12 tbs)
 Buttermilk1⁄2 Cup (8 tbs)
 All purpose flour3 Cup (48 tbs)
 Ground ginger2 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Baking soda2 Teaspoon
 Boiling water3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 394 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.4%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 75.6 mg

Sodium 292.1 mg12.2%

Total Carbohydrates 58 g19.3%

Dietary Fiber 1.2 g5%

Sugars 28.5 g

Protein 5 g9.8%

Vitamin A 10.3% Vitamin C 0.4%

Calcium 6.4% Iron 15.3%

*Based on a 2000 Calorie diet


Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Beat in eggs, molasses, and buttermilk.
Combine flour, ginger, cinnamon, cloves, and salt in a small bowl.
Dissolve soda in boiling water.
Add flour mixture to creamed mixture alternately with soda water, beginning and ending with flour mixture.
Beat well.
Pour batter into a greased and floured 13- x 9- x 2-inch baking pan.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares serve warm or at room temperature.