My house currently smells of gingerbread, which is the best thing about this time of year. This recipe is for a dense cake-like gingerbread, not for thin cookies (although I have one for that too). It is another entry from my mother's Big Green Book of recipes whose origins are lost to time.
2-1/2 cups all-purpose flour
1 cup molasses
1/2 cup sugar
1/2 cup shortening
1 egg
1-1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/2 tsp ground cloves
1 cup boiling water
Preheat oven to 350 degrees
Grease one 9-inch square cake pan, then sprinkle the pan with flour.
In a large bowl, with mixer at low speed, combine well all of the ingredients. Once combined, beat at medium speed for 3 minutes.
Pour gingerbread batter into greased and floured cake pan.
Bake 55 to 60 minutes until toothpick inserted into cake comes out clean.
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