Mrs Keller's Gingerbread

Sunday 10 April 2016

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On the surface this gingerbread might look quite unremarkable . . . but this is one case where you would be mistaken in thinking this gingerbread isn't great!   The recipe is copied out in my handwriting and sitting my blue binder on a page which is splattered with years of use.  I cannot tell you who Mrs Keller is, but I can tell you that she makes excellent gingerbread!

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Its dark and moist and quite spicy.  If you are not fond of a lot of spice, you can cut back on the ginger somewhat.  Myself, I love ginger and kept it as it is.  It does mellow out after a day or two.

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I think out of all the cakes in the world, if I could only pick one . . .  I might pick this one.

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We like it served warm and topped with scoops of cold vanilla ice cream.  I like to let it sit a while and let the ice cream melt down on it a bit.  Lemon sauce also goes very well.

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Its also pretty special sliced into thin slices when cold and served with a nice hot cup of tea.  I like to spread it with softened butter in that case.  Gingerbread spread with butter is really good.  This is also really fabulous when served with a nice tall glass of cold milk!

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I have even found myself wondering on occasion what it would be like crumbled up and dried out and then served like cereal in a bowl with some milk  . . .  or dare I suggest is  . . .  cream.  Oh, I know  . . .  I am a naughty foodie.  In any case I do hope you will give it a go!

PS -  The smell of it baking will drive you crazy with the desire to eat gingerbread NOW!

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*Mrs Keller's Gingerbread*
Makes one 9 by 13 inch pan, serving 12
This recipe dates back to 1905.   Copied onto a page that is well spattered with use.   How can you resist . . .  the smell when it is baking is pure heaven.

125g of butter, softened (1/2 cup)
190g of sugar (1 cup)
225ml of black strap molasses (1 cup)
(I use a mix of regular molasses and dark treacle)
2 large free range eggs, beaten
330g of plain flour (2 1/2 cups)
1 TBS ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
225ml boiling water
2 tsp bicarbonate of soda (baking soda)
To serve
Sweetened Whipped Cream
(Or ice cream)

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Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch pan really well.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the molasses until well combined.  Beat in the eggs, one at a time.   Sift together the flour, ginger, cinnamon and cloves.  Stir this in to combine well.   Stir the soda into the boiling water and stir this into the cake batter to thorougly combine.  Pour into the prepared pan.

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Bake for 45 to 50 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Cool in a pan on a wire rack for about 5 to 10 minutes before cutting into squares to serve.  Lovely served warm, but also nice sliced and served cold and spread with softened butter.  Yummo!

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Bon Appetit!!


  1. Look amazing Marie.
    I love this cake.
    Hugs !!

  2. I bet a tea shop run by you w/ a cath Kidston look..and your desserts would have been a hit and a half..your art on the walls..little necklaces by the door.. red shoes for sale..tutus outside to attrcat people:) Blue and white tea pots..Mr T's flowers in simple bud vases.. embroidered napkins.....

    1. Oh Monique! You are inspiring me Now if only I had the money, and oh yes . . . the energy! haha xoxo

  3. I'm always on the lookout for a new gingerbread recipe-thanks

  4. Gingerbread with molasses - not this wishy-washy UK version that my husband continues to tease me with ;) - is my favourite, hands down...nothing better!

    1. This is fab gingerbread Mrs Numbles. I hope you will make it! You are in for a real treat if you do! Xo

  5. This sounds wonderful. My mother's recipe always used a mix of golden syrup and treacle. I don't think we could get molasses in Australia. But I do remember absolutely loving it smothered with lemon butter. Or sometimes we'd have a lemon icing on it. Yum, yum, yum.

    1. lemon curd is pretty darned good with it as well Marie! Ginger and lemon have a wonderful affinity for each other! Xo

  6. Hi Marie, found your lovely blog via the Down To Earth Simple Living forum here in Australia. I am also keen to try new gingerbread recipes and plan to cook this later today, as my treats tin is empty! But I will be back, as I want to read much more of your blog - can see many more cooking sessions coming up :-)

    1. Hi Gina, I hope my response below was not too late for you to cook this! I am afraid the time difference meant I was asleep when you came on by! Thanks very much for your lovely words re the blog! You made my day! xo

  7. Just one question, what kind of sugar? Brown, raw, caster, plain?

    1. It is granulated white sugar Gina. xo

    2. Hi Marie, I finally got around to baking this gingerbread last night, and the aroma wafting through the house was making my mouth water! I didn't get around to checking your blog again re the sugar, so I used half and half castor and brown, and it worked out just fine. I ate a couple of slices while it was still warm, and another couple of slices later when it had cooled. Just for tasting purposes, mind...NOT! Being greedy is more like it, lol!
      Thsnk you for posting this on your lovely blog, I think it is my new favorite gingerbread recipe:-)

    3. So happy it worked out for you Gina! Thanks so much for taking the time to come back and let us all know! haha, I think we all have greedy moments! xo

  8. Several hours later....I've just spent an hour drooling over your blog, and have added it to my Favourites bar :-) I'll keep you posted as I try out your recipes!


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