I received this recipe from my great-grandmother and it one of my favorite cakes to make during the holidays. It is so tasty.—Teresa Pelkey, Cherry Valley, Massachusetts
- 1/2 cup shortening
- 1/2 cup sugar
- 2/3 cup molasses
- 1 egg
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Dash ground cloves
- 3/4 cup water
- Whipped topping
- In a small bowl, cream shortening and sugar until light and fluffy. Add molasses and egg; mix well. Combine the flour, baking soda, ginger, cinnamon, salt and cloves. Add to the creamed mixture alternately with water, beating well after each addition.
- Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping. Yield: 9 servings.
Originally published as Great-Grandma's Ginger Cake in Taste of Home April/May 1995, p19
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