Gingerbread With Allspice
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs) (light or sorghum)|
|Buttermilk||1⁄2 Cup (8 tbs)|
Sift flour, measure, and resift 3 times with salt, soda and spices.
Cream butter until soft, add sugar and whole egg, and cream until light and fluffy; add molasses and beat vigorously for 2 minutes longer.
Add the flour mixture and buttermilk alternately in several portions, beginning and ending with flour and beating well after each addition.
Turn batter into pan, 11 x 7 x 1 1/2", bottom lined with plain paper; bake in a moderate oven (350° F.) 25 to 30 minutes.
Turn out on cake cooler.
Serve warm with whipped cream, applesauce, or melted marshmallows.
If glass baking dish is used, bake at 325° F.