Recipe: gingerbread cake
Linda inside Canada,
This was last night’s dessert. I haven’t had a gingerbread cake for at smallest 20 years plus this was certainly the number one I have ever had. It was moist with a good robust ginger/molasses taste. My Chinese spouse wasn’t a big enthusiast of the kind of taste, however, my 2 kids plus I knocked ourselves out (I’m grateful which you didn’t need to share with my wife–more for you!). I served the cake with vanilla ice cream.
You reported inside the recipe which we like to incorporate additional ginger. I have a synonymous choice, thus I doubled the ginger amount. I furthermore added a little lower than 1 tablespoon of whiskey. Thanks for a yummy dessert recipe! Regards, Cookin’ Dad
P.S. Next time, possibly I’ll serve this with BOTH French vanilla whipped cream plus ice cream (oink, oink!).
1/2 cup shortening (or margarine)
1/2 cup granulated sugar
1/2 cup molasses
1 1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon cooking soda
1/2 teaspoon ginger (I employ more)
1/2 teaspoon cinnamon
1/2 cup boiling water
Beat perfectly plus bake inside greased 8-inch square pan at 350 levels F for 35-40 minutes.
Serve with whipped cream or ice cream.