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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 9 |
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My dear husband, Dave's favorite gingerbread. It comes from an old Betty Crocker cookbook I got as a wedding gift in 1967. Ingredients:
1/2 cup soft shortening or 1/2 cup butter |
2 tablespoons sugar |
1 large egg |
1 cup dark molasses |
1 cup boiling water |
2 1/4 cups flour |
1/2 teaspoon baking soda |
1 teaspoon ginger |
1 teaspoon cinnamon |
1/2 cup butter |
1 cup sugar |
1/4 cup water |
1 large egg, well beaten |
3 tablespoons fresh lemon juice |
1 freshly grated lemon zest |
Directions:
1. Heat oven to 325°.
2. Grease and flour a 9-inch square pan.
3. Mix shortening, sugar and egg.
4. Blend in molasses and water.
5. Mix in dry ingredients and stir in until smooth.
6. Bake 45-50 minutes or until cake tests done.
7. Serve with whipped cream or lemon sauce.
8. LEMON SAUCE: Combine butter, sugar, egg, water, lemon juice and zest.
9. Cook over medium heat stirring constantly: just until it boils.
10. Makes: 1 1/2 cups.
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