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| RECIPE FOR GINGERBREAD CAKE |
| Title: | Gingerbread Cake | | Category: | Layer Cake | | Rating: |  | Instructions:
Gingerbread CakeSource: Posted by Linda in Canada 24 April 2001 11:26 am Linda in Canada, This was last night's dessert. 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. You mentioned in your recipe that you like to add extra ginger. I have a similar preference, so I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey. Thanks for a yummy dessert recipe! Regards, Cookin' Dad P.S. Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!). Beat: 1/2 cup shortening (or margarine)
1/2 cup granulated sugar
1 egg
1/2 cup molasses Add: 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 Beat well and bake in greased 8-inch square pan at 350 degrees F for 35-40 minutes. Serve with whipped cream or ice cream.
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