2 Eggs 1/2 ts Ground Cloves
3/4 c Sugar 1/2 ts Grated Nutmeg
3/4 c Molasses 1/2 ts Baking Soda
3/4 c Melted Butter 1/2 ts Salt
2 ts Baking Powder 2 1/2 c All-Purpose Flour — sifted
2 ts Ground Ginger 1 c Boiling Water
1 1/2 ts Ground Cinnamon Whipped Cream
Preheat oven to 350 F. Beat eggs well and blend in sugar, molasses,
and melted butter. Add all other dry ingredients to sifted flour and
sift together. Alternately add flour and boiling water to egg batter
and beat well until smooth and lump-free. Pour into a well-greased
9-inch sqare pan and bake for 30 to 40 mins. Cut into squares and
serve warm, with whipped cream. Yield 9 servings
Variation: Peach Gingerbread Upside-Down Cake Melt 3 Tbs butter with
4 Tbs brown sugar in 9-inch square pan. Then add 2 sliced fresh
peaches to cover bottom of the pan. Pour gingerbread batter over
peaches and bake as indicated above. Invert pan to serve upside down
with peaches on top. Cut in squares and serve with generous dollop of
whipped cream.
Yields
9 servings
