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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My Mom taught me to make this gingerbread when I was about 5 and starting to bake; she almost always made fresh french bread on the weekends and Dad made the best fried green tomatoes :our grocer in Milan got them in from the countryside for him. Ingredients:
1/2 cup butter |
1/4 cup sugar |
1 egg |
1/2 cup dark molasses |
1 3/4 cups flour |
1 tablespoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1 teaspoon ground ginger |
1/2 cup milk |
Directions:
1. in a large mixing bowl cream together butter & sugar.
2. add egg & beat well.
3. add dark molasses.
4. in a separate bowl sift together all dry ingredients.
5. add alternately with milk to creamed mixture blending well.
6. pour into greased 8 x 8 x 2 pan or in round 9 or in muffin pan.
7. bake in moderate oven 350 for 45 minutes [test by inserting a raw spaghetti: it has to come out dry].
8. cool in pan 10 minutes, move to cooling rack to finish cooling.
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