Granny's old fashioned gingerbread

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

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