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Hot Water Gingerbread

Western.Chefs's picture
  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
  Cinnamon 1 Teaspoon
  Ginger 1 Teaspoon
  Salt 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.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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