Ingredients
| 2-1/2 cup | sifted flour | | 1-1/2 tsp. | baking soda | | 1/2 tsp. | salt | | 1 tsp. | ground cinnamon | | 1 tsp. | ground ginger | | 1/4 tsp. | ground cloves | | 1/2 cup | butter or | | regular margarine | | 1/2 cup | sugar | | 1 | egg | | 1 cup | molasses | | 1 cup | hot water |
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Instructions
Sift together flour, baking soda, salt, cinnamon, ginger and cloves; set aside.
Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add egg; beat well. Gradually beat in molasses.
Add dry ingredients alternately with hot water to creamed mixture, beating well after each addition, using electric mixer at low speed. Pour batter into greased 13 x9 x 2-inch baking pan.
Bake in 350 F. oven 25 minutes, or until cake tester or wooden pick inserted in center comes out clean. Cool in pan on rack. Makes 16 servings.
Farm Journal’s Complete Home Baking Book
Author's Comments
Deep, dark gingerbread with a rich molasses flavor. Superb served slightly warm with a puff of whipped cream.
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