Spicy Gingerbread Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 1 cup light molasses | ||
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Soda | 2 Teaspoon | |
| 2 egg whites, stiffly beaten | ||
| Whipped cream | ||
Directions
Grease a 9 x 13 inch pan.
Cream shortening, add sugar gradually.
Add 2 well-beaten egg yolks.
Add molasses and stir.
Sift together flour, salt and spices.
Dissolve baking soda in boiling water.
Add baking soda and water mixture alternately with flour to the creamed mixture.
Fold in stiffly beaten egg whites.
Bake at 350F for 45 minutes.
Serve hot with whipped cream for dessert.
Cream shortening, add sugar gradually.
Add 2 well-beaten egg yolks.
Add molasses and stir.
Sift together flour, salt and spices.
Dissolve baking soda in boiling water.
Add baking soda and water mixture alternately with flour to the creamed mixture.
Fold in stiffly beaten egg whites.
Bake at 350F for 45 minutes.
Serve hot with whipped cream for dessert.
Chef
