Sunday, March 1, 2015

Gingerbread Cake

We’re back to the mid 70’s with this recipe. It is another from the 4-H “New Food Adventures 2” workbook. This is a “sometimes” recipe for me.  Maybe once every 2-3 years. It’s tasty. And strong flavoured. Although there is an Orange Sauce recipe with it in the book, I prefer a nice not-too-sweet whipped cream with it. It softens the taste.
Gingerbread Cake
½ cup butter or other shortening
½ cup sugar
1 egg
2 ½ cups sifted flour
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
½ tsp salt
1 cup molasses
1 cup hot water

Cream together butter and sugar; beat in egg.
Sift together dry ingredients. Combine molasses and water.

To first mixture, add dry ingredients alternately with liquid.
Beat after each addition until smooth. Bake in 8” square cake pan at 350ºf for 45 minutes.

Top with whipped cream. (To make whipped cream, add 2 tbsp to 1c whipping cream. Whip.)
If you would like to try the orange sauce, blend 1 cup sugar with the juice of 2 oranges. There is nothing about heating this sauce... but I would probably heat and reduce the sauce. I’ll leave you to your own devices with that.  


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