This recipe came from something I read at the library...sorry don't remember what it was though. Make this in early November and freeze in cut squares to pull out for a quick dessert or gift near the holidays.
Gingerbread:
1 cup dark brown sugar
1/2 cup shortening
1 cup molasses
1 cup boiling water
2 tsp baking soda
3 cups flour
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tsp ground cloves (optional)
1/4 tsp ground allspice
Preheat oven to 350 degrees. Grease a 9x9" pan. In a small bowl, mix baking soda and boiling water. In a large bowl, cream sugar and shortening. Mix in molasses. Sift together dry ingredients, and add to large bowl alternately with boiling water mixture. Mix well and pour into pan. Bake 45 minutes or until cake tester comes out clean. Serve warm with applesauce or at room temperature with whipped cream.
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