| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter; softened |
| 1/2 | c | Packed brown sugar |
| 1 | Egg | |
| 1 | c | Molasses |
| 2 | ts | Baking soda |
| 1 | c | Boiling water |
| 3 | c | All-purpose flour |
| 1 | tb | Ground ginger |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
This is the best gingerbread you'll ever eat! Serve it hot with softly whipped cream flavored with chopped candied ginger, or top it with warm applesauce. This gingerbread keeps well for several days and can be reheated. In large bowl, cream together butter and sugar. Beat in egg until light and fluffy. Stir in molasses. In small bowl, dissolve baking soda in boiling water; set aside. In medium bowl, sift or stir together flour, ginger, cinnamon, salt and cloves. Add flour mixture to butter mixture alternately with dissolved baking soda, stirring just until blended (do not overmix). Spoon mixture into greased 9-in. (2.5 L) square cake pan. Bake in 350 F (180 C) oven 45 to 55 minutes or until skewer inserted in centre comes out clean. Serve cut into squares. 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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