Hot Water Gingerbread
|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , well-beaten|
|Molasses||1 Cup (16 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Powdered cloves||1⁄2 Teaspoon|
|Hot water||1 Cup (16 tbs)|
Work the shortening with a spoon until fluffy and creamy, then add the sugar gradually, while continuing to work with a spoon until light.
Add the beaten egg and .the molasses.
Then add the sifted dry ingredients and the hot water alternately in thirds, beating well with a spoon after each addition.
Bake in greased and floured cake pan about 9" x 9" x 1" in a moderate oven of 350°F for 50-55 min., or until done.
Or turn into greased and floured 23/4" cupcake or muffin pans, and bake in a moderately hot oven of 375°F for 20-30 min., or until done.
Makes about 2 doz cupcakes.
Delicious served with Whipped Cream, Method III.