Gingerbread

This is classic Gingerbread – not gingerbread cookies or ginger snaps but ginger bread. All you need is ground ginger that you keep in your spice cabinet, but if you want to intensify the flavor you can also add 1 or 2 tablespoons of grated fresh ginger, or if you happen to have crystallized ginger you can use ½ cup of it chopped up. When you get ready to eat this you may want to top your piece with whipped cream or vanilla ice cream.

 

MAKES AN EIGHT-INCH SQUARE PAN

 

Ingredients: 

½ cup butter or margarine 

2 tablespoons dark brown sugar

1 egg

1 cup molasses

1 cup boiling water 

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

 

. . . . . .

 

Instructions: 

▪ Preheat the oven to 350°F. Grease an eight-inch square baking pan.

 

▪ Melt the margarine and let it cool in your main mixing bowl.

 

▪ Add the brown sugar and egg to the margarine and mix it well.

 

▪ Mix together the molasses and boiling water in a small bowl and then add it to the margarine, sugar and egg mixture.

 

▪ In another bowl combine the flour, baking soda, salt, ginger, cinnamon and cloves and then add it to the other ingredients. Beat until the batter is smooth.

 

▪ Pour the batter into the pan and bake 45 to 50 minutes, until a toothpick inserted in the center of the pan comes out clean.

 

▪ Cool the gingerbread in the pan.