 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
From a 1971 cook book Ingredients:
1/4 cup butter |
1/4 cup shortening |
1/2 cup sugar |
1 beaten egg |
1 cup molasses |
2 1/2 cups sifted flour |
1 1/2 teaspoons baking soda |
1 teaspoon cinnamon |
4 teaspoons ginger |
1 teaspoon clove |
1/2 teaspoon salt |
1 cup hot water |
Directions:
1. Sift dry ingredients (EXCEPT SUGAR) together.
2. Combine butter & shortening to form 1/2 cup.
3. Cream butter/shortening mix with sugar.
4. Add egg, molasses, then dry ingredients that have been sifted together.
5. Add hot water last & beat until smooth.
6. The batter is soft, but will make a fined grained cake.
7. Bake in a greased 12x8-inch pan or 2 sq. 8-inch cake pans at 325F for 30-35 minute.
8. Best served warm, but also good cold.+.
|
|