Gingerbread
Print recipe| Serves | 8 wedges |
| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 1 1/2 Cups all purpose flour
- 3/4 Tsp ground cinnamon
- 3/4 Tsp ground ginger
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 cup shortening (I prefer Crisco shortening)
- 1/4 cup brown sugar
- 1 Large egg
- 1/2 cup cooking molasses
Directions
| Grease a 9 x 1 1/2 inch round cake pan. Glass is preferable. In a bowl stir together the flour, cinnamon, ginger, baking powder and baking soda. Set aside. | |
| In a large bowl, beat the shortening with an electric mixer on medium speed for 30 seconds. Add the brown sugar gradually, scraping the bowl to incorporate all the sugar. Beat until fluffy. | |
| In order to measure the molasses and still be able to pour it out, it is helpful to pour some oil into the measuring cup and coat the inside of the cup. Then pour all the oil out. The thin coating of oil will not affect the recipe, but will make all the molasses easily come out of the cup. | |
| Add the egg and molasses to the mixture. Beat for another minute, scraping the sides of the bowl as you go. Alternately, add flour mixture and 1/2 cup of water to the shortening mixture, beating on low speed after each addition, scraping the sides to incorporate it all. The mixture will be fairly thick. Put the mixture into the prepared pan evenly. | |
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Bake at 350 deg F for 37 - 40 minutes or until a cake tester inserted in the middle comes out clean. Cool for 30 minutes in the pan. Serve warm.  | |