A classic, dark, and moist gingerbread recipe. This old-fashioned spice cake is rich with molasses and flavored with a warm blend of ginger, cloves, and cinnamon, making it a perfect comfort dessert.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ⅓ Cup | Fat (Shortening or Butter), softened |
| ½ Cup | Sugar |
| 1 Cup | Molasses |
| 1 | Egg, beaten |
| 3 Cups | Flour |
| 1 Cup | Milk |
| ½ Teaspoon | Baking Soda |
| ½ Teaspoon | Salt |
| 1 Teaspoon | Ginger |
| ½ Teaspoon | Cloves |
| ½ Teaspoon | Cinnamon |
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan (or two shallow 8-inch pans).
- In a large bowl, cream the softened fat and sugar together with an electric mixer. Add the molasses and the beaten egg and mix well.
- In a separate bowl, sift the flour, baking soda, salt, ginger, cloves, and cinnamon together three times.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan(s).
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, perhaps with whipped cream or lemon sauce.
