Peppery Gingerbread

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  • 2 cups all-purpose flour
  • 1 cup light molasses
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 large egg
  • Confectioners' sugar


Preheat oven to 325°F. Grease and flour a 9 x 9-inch baking pan.

In a large bowl, with mixer at low speed, beat flour, molasses, milk, sugar, butter, TABASCO® Sauce, ginger, cinnamon, baking soda and egg until well blended and smooth. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.

Pour batter into prepared pan; bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle top of gingerbread with confectioners' sugar.

Makes 12 servings.

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