Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margerine; softened, (Granny used real butter) |
| ½ cup | Sugar |
| 1 \N | Egg |
| 1 cup | Molasses |
| 2½ cup | Flour |
| 1½ teaspoon | Soda |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Cloves |
| 1 teaspoon | Ginger |
| 1 cup | Hot water |
It was my Appalachian Granny's recipe...with a couple of modifications. It calls for a 9x9 inch pan, but it really could use one just a little bigger.
It took a while for it to get done, and the outside edge got a little tough.
Cream butter. Gradually add sugar, mixing well. Add egg and molasses; mix well.
Combine dry ingredients. Add to the creamed mixture alternately with hot water, beginning and ending with flour mixture, and beating well after each addition.
Pour batter into a greased/floured 9 inch pan. Bake at 350 degrees for 35-40 minutes, or until cake tests done. Frost, if desired, or top with whipped cream or cool whip.
Note: Kenny and I like this with a really thin layer of apple butter on top....this one is rich and very moist.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Feb 4, 1998