Very old-fashioned gingerbread *****
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Solid vegetable shortening [like Crisco] |
| 1 | cup | Sugar |
| ⅔ | cup | Light molasses |
| 2 | eaches | Extra-large eggs |
| ⅓ | cup | Strong brewed coffee |
| 2 | teaspoons | Vanilla extract |
| 1½ | teaspoon | Grated lemon peel |
| 2 | cups | Unbleached all-purpose flour |
| 4 | teaspoons | Ground ginger |
| 2 | teaspoons | Ground cinnamon |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cloves |
| 1 | teaspoon | Ground allspice |
| ½ | teaspoon | Salt |
Directions
INGREDIENTS
DIRECTIONS
Preheat oven to 350F. Grease and flour 9-inch square baking pan.
Using electric mixer, beat shortening and sugar in bowl until fluffy.
Add molasses, eggs, coffee, vanilaa and lemon peel; beat to combine.
Sift flour, ginger, cinnamon, baking soda, cloves, allspice and salt over shortening mixture. Stir just until combined. Transfer to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Serve warm. (Can be made 6 hours ahead. Cool.
Cover with foil. Rewarm in 325F oven 15 minutes.) 8 servings. Source: Bon Appetit - December, 1993
TO ALL Submitted By RICHARD HANEY SUBJ GINGER BREAD On 08-17-95