This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe.
Original recipe makes 1 – 9 inch round pan
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1/2 cup boiling water
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
- Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.
Nutrition
Calories: 196 kcal
Carbohydrates: 26.9 g
Cholesterol: 18 mg
Fat: 9.1 g
Fiber: 0.5 g
Protein: 2.2 g
Sodium: 182 mg