| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Margerine; softened, (Granny used real butter) |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1 | c | Molasses |
| 2 1/2 | c | Flour |
| 1 1/2 | ts | Soda |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 1 | ts | Ginger |
| 1 | c | Hot water |
INSTRUCTIONS
It was my Appalachian Granny's recipe...with a couple of modifications. It calls for a 9x9 inch pan, but it really could use one just a little bigger. It took a while for it to get done, and the outside edge got a little tough. Cream butter. Gradually add sugar, mixing well. Add egg and molasses; mix well. Combine dry ingredients. Add to the creamed mixture alternately with hot water, beginning and ending with flour mixture, and beating well after each addition. Pour batter into a greased/floured 9 inch pan. Bake at 350 degrees for 35-40 minutes, or until cake tests done. Frost, if desired, or top with whipped cream or cool whip. Note: Kenny and I like this with a really thin layer of apple butter on top....this one is rich and very moist. Posted to EAT-L Digest by "Sharon H. Frye" <[email protected]> on Feb 4, 1998
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