Here is the recipe that came with my John Wright cast-iron mold for a large Victorian gingerbread house. I have used it for three Christmases now, and it works great and tastes great. Although it says shortening, I used shortening the first time and butter the second and found that butter works equally well and tastes better. Also, I substituted my own spice mixture because I like it spicier. One important thing: press the dough pretty thickly into the mold; thin pieces tend to curl more upon cooling and are liable to break more easily. I would stay away from recipes using baking soda, baking powder, or eggs, as neither puffing nor stickiness would be good.

1 1/2 cups shortening
1 1/2 cups granulated sugar
1 1/2 cups dark molasses
12 1/2 tablespoons cold water
9 cups all-purpose flour
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons salt

Cream together shortening, sugar, molasses, and water. Sift together flour, spices, and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. If dough is crumbly, add a tablespoon of water. Chill at least one hour. Using a pastry brush and solid shortening, greasd mold. Press dough into mold. Bake in pre-heated 350 degree oven for approximately 45 minutes or until golden-brown and hard to the touch. Remove from oven. Let gingerbread cool in mold for ten minutes. Carefully remove each piece of gingerbread to cooling rack, flat side down. it is better to bake a day ahead of assembinng, to allow for hardening. Assemble and decorate.