Spiced Ginger Bread Recipe
Ingredients
1 2/3 cups sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 cup shortening (at room temperature)
1/2 cup water
1/2 cup molasses
1 egg, unbeaten
Directions
Combine flour, baking powder, soda, salt, sugar, and spices in sifter.
Stir shortening just to soften.
Sift in dry ingredients.
Combine water and molasses.
Add 3/4 cup of the liquid and mix until all flour is dampened.
Then beat 2 minutes at a low speed of electricmixer or 300 vigorous strokes by hand.
Add remaining liquid and the egg and beat 1 minute longer in mixer or 150 strokes by hand.
Pour batter into a 9x9x2-inch pan, or an 8x8x2-inch pan which has been greased on the bottom and lightly dusted with flour.
Bake in moderate oven (350°F.) 25 to 30 minutes for 9-inch cake and 30 to 35 minutes for 8-inch cake.
Stir shortening just to soften.
Sift in dry ingredients.
Combine water and molasses.
Add 3/4 cup of the liquid and mix until all flour is dampened.
Then beat 2 minutes at a low speed of electricmixer or 300 vigorous strokes by hand.
Add remaining liquid and the egg and beat 1 minute longer in mixer or 150 strokes by hand.
Pour batter into a 9x9x2-inch pan, or an 8x8x2-inch pan which has been greased on the bottom and lightly dusted with flour.
Bake in moderate oven (350°F.) 25 to 30 minutes for 9-inch cake and 30 to 35 minutes for 8-inch cake.
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