Spicy gingerbread

Yield: 1 Servings

Measure Ingredient
½ cup Shortening
½ cup Sugar
2 \N Egg yolks
1 cup Light molasses
2½ cup Sifted all-purpose flour
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Ginger
1 cup Boiling water
2 teaspoons Soda
2 \N Egg whites, stiffly beaten
\N \N Whipped cream

Grease a 9 x 13 inch pan. Cream shortening, add sugar gradually. Add 2 well beaten egg yolks. Add molasses and stir. Sift together flour, salt and spices. Dissolve baking soda in boiling water. Add baking soda and water mixture alternately with flour to the creamed mixture.

Fold in stiffly beaten egg whites. Bake at 350F for 45 minutes. Serve hot with whipped cream for dessert. Source: Heritage Recipes ch.

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