Ingredients
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2 1/2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 1/4 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1/2 cup butter, softened
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1/2 cup sugar
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1 cup molasses
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1 cup water
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3/4 cup firmly packed brown sugar
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1 1/2 cups hot water
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1/3 cup butter, melted
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1 egg
Instructions
- Preheat oven to 350°.
- Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
- Set mixture aside.
- Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
- Add egg; continue beating until well mixed.
- Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
- Beating after each addition only until blended.
- Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
- Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
- Carefully, pour over top of batter.
- Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
- Serve warm, with ice cream if desired.