Hot Gingerbread With Whipped Cream Recipe
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| White sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Molasses | 1 Cup (16 tbs) | |
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Soda | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Whipped cream | 1 |
Directions
Cream the shortening till light and fluffy.
Beat in the sugar.
Add the egg and beat well.
Stir in the molasses.
Sift together the flour, soda, salt, and spices.
Add the dry ingredients in 3 parts alternately with the water in 2 parts to the creamed mixture.
Start and end with the dry ingredients.
Pour into a well-greased 9" x 9" cake tin.
Bake 50-60 minutes at 350 degrees.
Cool in tin 5-10 minutes, cut into squares, and serve with whipped cream.
Beat in the sugar.
Add the egg and beat well.
Stir in the molasses.
Sift together the flour, soda, salt, and spices.
Add the dry ingredients in 3 parts alternately with the water in 2 parts to the creamed mixture.
Start and end with the dry ingredients.
Pour into a well-greased 9" x 9" cake tin.
Bake 50-60 minutes at 350 degrees.
Cool in tin 5-10 minutes, cut into squares, and serve with whipped cream.
Chef
