On Sunday, November 17, 2013 6:42:13 AM UTC-10, jmcquown wrote:
> My mom's recipe from the 1960's. I haven't made this in years but it's
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> moist and delicious. The Honey-ginger Fluff is my later addition.
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> Self-defense against Cool Whip.
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> Gingerbread (cake)
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> 2-1/3 c. all-purpose flour
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> 1/3 c. sugar
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> 1 c. molasses
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> 3/4 c. *very* warm water
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> 1/2 c. vegetable shortening <gasp>
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> 1 egg
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> 1 tsp. baking soda
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> 1 tsp. ground ginger
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> 1 tsp. ground cinnamon
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> 3/4 tsp. salt
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> Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all
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> ingredients together in a large bowl using a [hand-held] mixer on low
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> speed for 30 seconds, scraping sides of the bowl constantly. Beat on
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> medium speed for 3 minutes. Pour batter into pan. Bake about 50
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> minutes or until a toothpick inserted in the center comes out clean.
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> Honey-ginger Fluff Topping:
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> Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground
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> ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving.
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> Jill
I made this gingerbread with some modification. I used a little more than a cup of molasses and twice the amount of ginger and cinnamon along with 3/4 tsp of cloves. I also used butter instead of oil. Next time I'll try oil. I should have used a bigger pan because the batter overflowed the pan. No matter, the cake came out fine and tasty. I don't care much for molasses but the spices cut that bitterness down. Thanks for the inspiration and the recipe.