I’m not sure I knew that gingerbread was actually a cake until I made this recipe. I always thought of it more like cookies or something you make a house out of. I was never very fond of gingerbread cookies, but this gingerbread cake is something else all together. Served warm, it is moist, with a subtle ginger flavor. Yum.
Gingerbread
- ½ cup shortening
- ½ cup sugar
- 1 egg
- ½ cup light molasses
- 1 ½ cup flour
- ¾ tsp salt
- ¾ tsp baking soda
- ½ tsp ground ginger
- ½ cup boiling water.
- 4 oz whipped cream
8×8 baking dish, greased & floured
Cream shortening & sugar until fluffy. Add egg, molasses, beat well. Sift together dry ingredients, add to butter mixture, alternating with water. Beat well (about 50 strokes) and pour into greased/floured pan. Bake at 350 degrees for 35-40 minutes. Serve warm with dollop of whipped cream.
