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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 stick (1/2 cup) unsalted butter |
1/2 cup vegetable shortening |
3 large eggs |
1 cup sugar |
1 cup unsulfured molasses |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
1 teaspoon baking soda |
1 tablespoon warm water |
2 cups all-purpose flour |
1 cup boiling water |
accompaniment: whipped cream |
Directions:
1. Preheat oven to 350°F. Grease and flour a 9- by 2-inch square baking pan, knocking out excess flour.
2. In a saucepan melt butter and shortening over moderately low heat and remove pan from heat. In a large bowl whisk together eggs, sugar, molasses, spices, and salt and add butter mixture in a slow stream, whisking. In a cup dissolve baking soda in warm water and whisk into batter. Sift flour over batter and whisk until combined well. Add boiling water in a slow stream, whisking, and pour batter into baking pan.
3. Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack.
4. Cut gingerbread into squares and serve warm or at room temperature with whipped cream.
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