Instructions:

Gingerbread Cake

Source: Posted by Linda in Canada 24 April 2001 11:26 am

Linda in Canada,

This was last night's dessert. I haven't had a gingerbread cake for at least 20 years and this was definitely the best I have ever had. It was moist with a nice robust ginger/molasses flavor. My Chinese wife was not a big fan of this type of flavor, but my two kids and I knocked ourselves out (I'm glad that we didn't have to share with my wife--more for us!). I served the cake with vanilla ice cream.

You mentioned in your recipe that you like to add extra ginger. I have a similar preference, so I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey. Thanks for a yummy dessert recipe! Regards, Cookin' Dad

P.S. Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!).

Beat:

1/2 cup shortening (or margarine)
1/2 cup granulated sugar
1 egg
1/2 cup molasses

Add:

1 1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger (I use more)
1/2 teaspoon cinnamon
1/2 cup boiling water

Beat well and bake in greased 8-inch square pan at 350 degrees F for 35-40 minutes.

Serve with whipped cream or ice cream.