You never know what you have in common with someone until you discuss food with them. This recipe for gingerbread comes from a lovely little cookbook my son’s teacher wrote. Based on her Scottish heritage, the book fits well into our kitchen, and her recipes are appreciated most by my husband who shares her descent.
The instructions for this gingerbread cake are simple and it’s noted at the end to eat it warm with your eyes closed! I love that!
1/4 cup shortening, softened
1/4 cup sugar
1/2 cup molasses
1/2 tsp baking soda
1 tsp each of cinnamon, ginger, cloves and salt
3/4 boiling water
1 1/4 cups flour
1 tsp baking powder
1 egg, beaten
1/4 tsp baking soda
Preheat oven to 400 degrees F.
Cream sugar and shortening together. Combine cinnamon, ginger, cloves, salt and baking powder and flour.
Beat 1/2 tsp baking soda into the molasses until fluffy, and then add to sugar and shortening mixture.
Add 1/4 tsp baking soda to the boiling water and add this alternately with the dry ingredients to the molasses mixture. Fold in beaten egg. (the batter will be thin)
Pour into a greased loaf pan and bake for 30 minutes.
Serve warm, and eat with your eyes closed 🙂
Your Gram always served gingerbread made in muffin tins. She topped the little ginger cakes with brown sugar sauce.
I remember… Loved that!
Fantastic muffins made mini muffins for my grand babies and put a few choc chips on top dropped the time to 16 minutes and they were perfect !!Thank you