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| MY MOM'S GINGERBREAD CAKE | |
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1/2 c. sugar, white or brown 1 c. dark molasses or sorghum 1/2 c. butter 1 c. boiling water 2 1/2 c. flour, sifted with 2 tsp. baking soda 1 tsp. each cloves, ginger and cinnamon 2 eggs, well beaten (added last) Stir the sugar, molasses, butter and boiling water together. Alternate with the flour, soda, cloves, ginger and cinnamon; stir until smooth. Add eggs and stir until well mixed. Bake about 40 minutes at 375 degrees in an 8 x 8 x 2 inch pan. (Batter is very thin.) | |
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recipe reviews #46285
Jackie Clifton (New Mexico) says:
Really delicious gingerbread. Not sticky or gummy the way gingerbread often turns out. I don't have an 8x8 pan, so I used a rectangular biscuit pan and it was done in about 30 minutes. Not too sweet, great hot with a little butter or with apple butter for breakfast. I reduced the cloves by half and was very pleased with the spiciness.
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