"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

Plantation Gingerbread Recipe

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

Kay Long Spriggs
Added: Monday, October 8, 2007


2 1/2 c. sifted all-purpose flour
1 t. baking soda
1 1/2 t. ginger
1 t. cinnamon
1/2 t. nutmeg or mace
1/4 t. salt
1 c. butter (softened)
1 c. sugar
3 eggs
1 c. light molasses
3/4 c. hot water
Sweetened whipped cream

Pre-heat oven to 375. Grease well and flour 13x9x2" pan
Sift flour with baking soda, spices and salt. Set aside. In large bowl, mix on high speed, beat butter, sugar and eggs until smooth and fluffy - approximately 5 minutes. At low speed, beat in molasses and hot water, add flour mixture, beating until smooth. Turn batter into prepared pan. Bake on middle oven rack, 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool partially in pan on wire rack. Cut into squares while still warm. Serve with whipped cream.




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