Gingerbread/Gingerbread Cake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 9 |
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This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated. Ingredients:
1/2 cup shortening |
1/3 cup sugar |
2/3 cup molasses |
2 large eggs |
1 3/4 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons ginger |
1 teaspoon cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
2/3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk) |
Directions:
1. Preheat oven to 350°.
2. Grease and flour an 8 square pan (or use Pam).
3. The ingredients listed under cream together should be added one ingredient at a time, creaming in between each addition.
4. When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
5. Once everything is mixed in, pour the batter into the prepared pan.
6. Bake at 350°. Check for doneness by inserting a toothpick in the middle.
7. When it comes out clean, it's done.
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