| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter (the original uses lard) |
| 1 |
c |
Molasses |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Ground ginger |
| 2 |
ts |
Ground cinnamon |
| 1 |
tb |
Baking soda dissolved in: |
| 1 |
c |
Boiling water |
| 2 1/2 |
c |
Flour |
| 2 |
|
Beaten eggs |
INSTRUCTIONS
From: "Aimee J. Robertson" <ar3f+@andrew.cmu.edu>
Date: Fri, 3 Dec 1993 10:16:06 -0500
I think this is what you mean by Gingerbread Cake, though we call it soft
gingerbread. This recipe dates from the 1850's.
Cream first 5 ingredients til light. Add baking soda and water, then stir
in flour and eggs. Bake in 9" square pan at 325 til knife comes out clean.
This takes about 35 minutes. The original recipe did not specify baking
time or temperature, so feel free to experiment.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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