Easy Angel Gingerbread from My Great-Grandmother’s Kitchen
I grew up eating gingerbread sprinkled with just a light dusting of powdered sugar. So the other day when my boyfriend, Nathan, said it just didn’t feel like Christmas because he hadn’t had gingerbread I called my mom to ask her to make her gingerbread.
Imagine my surprise when she finally clarified, in my 35th year on Earth, that the creation she always referred to as simply “gingerbread” was actually Angel Gingerbread.
Of course, I’ve had plenty of gingerbread cookies over the years. I just never distinguished between those cookies and my mom’s gingerbread other than her version wasn’t flat.
It also turns out, she got the recipe from her grandmother. This might also be a good time to note that while I have a LOT of info on my family, I’ve realized my Ancestry.com account needs some cleaning up… as the same person sometimes gets listed twice. Whoops:
Anyways. I am often not aware of which recipes my mom makes are ones that are passed down the ages. It could be because I only have a recent interest in cooking and its historical meaning in the South. Either way, I wanted to share it with y’all, straight as my mother sent it to me over email… including her own modifications:
Great-Grandmother Corley’s Easy Angel Gingerbread
1/2 cup sugar
1/4 cup ga cane syrup( I use molasses because I can’t find cane syrup)
1/4 cup Wesson oil-( I use whatever kind of vegetable oil)
1 tsp soda
1 tsp cinnamon
1 heaping cup of plain flour( a heaping cup means it’s not leveled)
1/2 cup boiling water
Mix the dry ingredients first in a medium size bowl with a spoon. Add the egg, oil, and molasses. Mix well. Add the 1/2 cup boiling water. Mix well. Pour into an 8” square greased and floured cake pan or glass Pyrex one. Bake at 350 degrees for about 30 minutes. Cool completely. Dust with powdered sugar. (1/2 cup of chopped pecans which have been dusted with flour may be added to the batter.)
To dust with powdered sugar, I use a small wire strainer , put some powdered sugar in it while holding over the gingerbread and shake the strainer.
Also measure and add the oil first. Then measure the molasses using the same measuring cup. This way the molasses won’t stick to the measuring cup when added. – Mom
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As you can see, it was the perfect way to finish off our Christmas meal. I like to make it year round!
Love to all y’all,
Molly McWilliams Wilkins
Molly McWilliams Wilkins is a Southern culture commentator, web producer, and social media marketing maven. She is also a freelance writer who has worked with a variety of publications and online magazines including Bourbon & Boots, Paste Magazine, Macon Magazine, the 11th Hour, Macon Food & Culture Magazine, and as the Digital Content Editor for The Southern Weekend. Mommy first, fashionista, social media maven, writer, artist, dreamer and poet. Hangs on to her Oxford Commas by force. Addicted to shoes and purses- and lots of coffee. Coffee coffee coffee.