Cakey gingerbread
Dec. 22nd, 2007 04:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
afufle This person posted this at LJ today, and I just had to save the recipe. Don't know if I'll be able to do this during the holidays, whether I'll have time, but it sounds so good. I've typed this up for a few friends, so thought I'd share here as well. This is for a cake-type gingerbread, not gingerbread cookies. And it's much better the second day!
Grandma Verna's Gingerbread
1/2 c sugar
1/2 c shortening
1 egg
1 cup molasses
2 1/2 c sifted flour
1 1/2 t soda
1/2 t salt
1 cup hot water
1 t cinnamon
2 t ginger
1/2 t cloves
Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients sifted together. Add hot water last, beat until smooth. Batter is soft but it makes a fine cake. (sic from the original 1940's recipe!) Grease 13 x 9 pan and line with wax paper. Bake 35 mins at 325-250 degrees. For cupcakes, 20-30 mins at 375 degrees.
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Grandma Verna's Gingerbread
1/2 c sugar
1/2 c shortening
1 egg
1 cup molasses
2 1/2 c sifted flour
1 1/2 t soda
1/2 t salt
1 cup hot water
1 t cinnamon
2 t ginger
1/2 t cloves
Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients sifted together. Add hot water last, beat until smooth. Batter is soft but it makes a fine cake. (sic from the original 1940's recipe!) Grease 13 x 9 pan and line with wax paper. Bake 35 mins at 325-250 degrees. For cupcakes, 20-30 mins at 375 degrees.
