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This recipe for GINGERBREAD, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Tuesday, December 16, 2008



1/3 cup shortening
1/2 cup sugar
1 egg
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup molasses
1 cup hot water


1Butter and flour a 9x 9 cake pan.
2Preheat oven to 375 degrees F.
3Mix flour, baking soda and spices together.
4Set aside.
5Mix molasses and hot water.
6Stir and set aside.
7Cream shortening and sugar.
8Add egg and mix well.
9Alternately add dry ingredients and molasses mixture to creamed mixture.
10Resulting mixture will be rather thin.
11Pour into cake pan and bake for 45 minutes or more until a toothpick comes out clean.
12Cool in pan for 5 minutes before turning out.
13Serve with whipped cream flavored with pure vanilla and sweetened with sugar.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min.




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