1 C Sugar, white 2 t Baking soda (That’s baking
1/4 t Salt -soda, not baking powder)
1 t Ginger 1 C Water, boiling
1/2 t Cinnamon 2 1/2 C Flour, all-purpose,
1/2 t Cloves, powdered -unsifted
1 C Vegetable oil 2 Eggs, well beaten
1 C Molasses (light)
Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. Add
the vegetable oil and the molasses, stirring until well-blended.
Mix the baking soda into the boiling water and immediately stir into the
mixture. Add the flour gradually, mixing well after each addition. Mix in
the beaten eggs.
Pour into a greased 9×13 baking pan and bake at 350 degrees F. for 40
minutes. Top with whipped cream or lemon sauce.
NOTES:
* Best-ever gingerbread — This moist gingerbread is a good recipe for the
holidays or any other time. This recipe was originally published in
_Sunset_ magazine before I was born.
: Difficulty: moderate.
: Time: 20 minutes to prepare, 40 minutes to cook.
: Precision: measure the ingredients.
: Jonathan Hue
: Lockheed Missiles and Space Company, Mechanisms & Servos, Sunnyvale, CA
: {amdcad!cae780,sun!sunncal}!leadsv!msunix!jon
:
Yields
12 servings
