"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 3/4 cup water
- 1/2 cup molasses
- 1-1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped topping
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan.
- Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Serve warm with whipped topping. Yield: 9 servings.
Originally published as Gingerbread Cake in Taste of Home April/May 2002, p41
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