Gingerbread With Coriander
|Flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Molasses||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Blend the first 9 ingredients thoroughly.
Combine molasses and water; set aside.
Beat butter until softened.
Add sugar gradually, creaming until fluffy.
Add egg and beat thoroughly.
Alternately add dry ingredients in fourths and liquid in thirds to creamed mixture, beating until blended after each addition.
Turn batter into a greased and waxed paper lined 9x9x2 inch pan; spread batter evenly.
Bake at 350Â°F 40 to 45 minutes, or until cake tests done.
Cool slightly, then remove from pan.
Cut into squares while still warm and top with sweetened whipped cream.