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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a cakey-textured old fashioned gingerbread recipe that is delicious served with a vanilla or lemon sauce, ice cream or whipping cream (or any other topping you may desire). I've called it Gingerbread Cake because it is NOT the gingerbread you use for cookies or to make a gingerbread house. Read more . It is a gingerbread cake, one that I've been making for 30 years. Cut it into squares and serve it warm with your choice of topping, or put a big piece of it in your lunchbox and eat it cold, like you would banana loaf. Or ice it with cream cheese frosting and serve as an iced cake. I like it best warm with a sauce and topping though. It is a wonderful, quick and easy winter dessert - easy enough for everyday, but delicious enough for company fare. Ingredients:
1/2 cup white sugar |
1/2 cup molasses |
1/2 cup bacon drippings |
1/2 cup boiling water |
1 egg |
1 1/2 cup flour |
1 tsp. soda |
1 tsp. ginger |
1/2 tsp. cinnamon |
1/2 tsp. nutmeg |
1/2 tsp. cloves |
pinch salt |
Directions:
1. Place sugar in one cup measure, fill cup with molasses. If your bacon fat is congealed, heat it in your microwave until it is liquid again. Place fat in one cup measure fill cup with boiling water. Pour fat mixture over molasses mixture. Add egg. Stir to combine ingredients.
2. In a separate bowl mix together flour, soda, ginger, cinnamon, nutmeg, cloves and salt. Add to molasses mixture. Mix well. Pour into square pan. Bake at 375 degrees for 25 minutes. Serve warm.
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