Gingerbread Cake

I haven't had a gingerbread cake for at least 20 years and this was definitely the best I have ever had. It was moist with a nice robust ginger/molasses flavor. My Chinese wife was not a big fan of this type of flavor, but my two kids and I knocked ourselves out (I'm glad that we didn't have to share with my wife - more for us!). I served the cake with vanilla ice cream.

Ingredients

• 1/2 cup shortening (or butter)
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup molasses
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon ginger (I use more)
• 1/2 teaspoon cinnamon
• 1/2 cup boiling water

Instructions

1. Beat the shortening, granulated sugar, egg and molasses together.
2. Add remaining ingredients. Beat well.
3. Bake in greased 8 inch square pan at 350 degrees F for 35 to 40 minutes.
4. Serve with whipped cream or ice cream.

Notes

I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey.

Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!).

Attribution

Posted by Cookin Dad at Recipe Goldmine April 28, 2001.