In my family, gingerbread is often used as birthday cake. It's been served plain and with a sauce, and as the basis of baked Alaska. And sure, there are also gingerbread houses and gingerbread men. And there are also gingersnaps, which are great for giving you the actual bite of the ginger. I've even made gingerbread pancakes. But this is gingerbread just by itself. It has the consistency of a cake. And it's the best of them all.
Ingredient List
1/2 cup sugar
1/2 cub butter
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 tsp baking soda
1 tap cinnamon
1 tsp ground ginger
1/2 tap ground cloves
1/2 tap salt
1 cup hot water
Preheat oven to 350. Grease and flour an 8*8 square pan.
In a large mixing bowl, cream together sugar and butter. Beat in egg, and mix in the molasses.
In another bowl, sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Carefully blend into the molasses mixture. Slowly stir in the hot water.
Pour batter into pan and bake for about an hour, or until it passes the toothpick test. Allow it to cool before serving with lemon curd.
Bon Appetite!
Tags: vegetarian, gingerbread
Ingredient List
1/2 cup sugar
1/2 cub butter
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 tsp baking soda
1 tap cinnamon
1 tsp ground ginger
1/2 tap ground cloves
1/2 tap salt
1 cup hot water
Preheat oven to 350. Grease and flour an 8*8 square pan.
In a large mixing bowl, cream together sugar and butter. Beat in egg, and mix in the molasses.
In another bowl, sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Carefully blend into the molasses mixture. Slowly stir in the hot water.
Pour batter into pan and bake for about an hour, or until it passes the toothpick test. Allow it to cool before serving with lemon curd.
Bon Appetite!
Tags: vegetarian, gingerbread