A recipe for old-fashioned gingerbread that's terrific served with vanilla ice cream, whipped cream or a classic lemon sauce.


2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 cup butter, softened 1/2 cup sugar 1 egg 1 cup molasses 1 cup water 3/4 cup firmly packed brown sugar 1 1/2 cups hot water 1/3 cup butter, melted


Preheat oven to 350°F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl. In another large bowl cream 1/2 cup butter and sugar on medium speed. Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition until just mixed. Pour batter into ungreased 9-by-13-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; gently pour over top of batter. Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean. 12 servings.