Very Moist Gingerbread
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Molasses||3⁄4 Cup (12 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Ground ginger||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Baking soda||2 Teaspoon|
|Boiling water||3⁄4 Cup (12 tbs)|
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Beat in eggs, molasses, and buttermilk.
Combine flour, ginger, cinnamon, cloves, and salt in a small bowl.
Dissolve soda in boiling water.
Add flour mixture to creamed mixture alternately with soda water, beginning and ending with flour mixture.
Pour batter into a greased and floured 13- x 9- x 2-inch baking pan.
Bake at 350Â° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares serve warm or at room temperature.