Soft Gingerbread Recipe
No one can eat just one is my claim for this recipe of Soft Gingerbread. Soft Gingerbread comes from Canadian cuisine and it is eaten as a Dessert. You have already been deprived of this Soft Gingerbread recipe, don't miss it now.
Ingredients
3 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 cup light molasses
1/4 cup boiling water
1 cup sour milk,
Directions
Sift the flour, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; gradually add sugar, creaming until fluffy.
Add eggs in thirds, beating well after each addition.
Add a mixture of molasses and boiling water gradually, mixing well.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and sour milk in thirds to creamed mixture.
Turn batter into a well greased (bottom only) 13x9x2-inch baking pan.
Bake at 350°F about 35 minutes, or until gingerbread tests done.
Cool in pan on wire rack
Cream butter; gradually add sugar, creaming until fluffy.
Add eggs in thirds, beating well after each addition.
Add a mixture of molasses and boiling water gradually, mixing well.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and sour milk in thirds to creamed mixture.
Turn batter into a well greased (bottom only) 13x9x2-inch baking pan.
Bake at 350°F about 35 minutes, or until gingerbread tests done.
Cool in pan on wire rack
