"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingerbread Cake Recipe

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This recipe for Gingerbread Cake, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Hammes
Added: Tuesday, October 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 c. butter softened
1/2 c. sugar
1 egg
1 c. dark molasses
1 c. boiling water

Directions:
Directions:
Preheat oven to 350. Grease 9" square pan.
1. Mix together the flour, baking soda, salt, ginger, cloves, allspice and cinnamon and set aside.
2. In a large bowl, cream the butter with mixer and slowly add the sugar, beating all the while until the mixture is fluffy. Beat in the egg, mixing well.
3. Combine the molasses and boiling water and add to the creamed mixture alternately with the dry ingredients, beating after each addition only enough to combine well.
4. Bake 40 to 50 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on a rack.
Great topped with whipped cream or vanilla ice cream.

 

 

 

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