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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, chocolate frosting adds to the goodness. My children and I agree! This recipe works well with or without the eggs. I tried it both ways-with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other-wonderful either way! Ingredients:
1 cup packed brown sugar |
1/2 cup shortening |
1 cup molasses |
2 teaspoons baking soda |
1 cup boiling water |
3 cups all-purpose flour |
1 teaspoon ginger |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon clove |
1/2 teaspoon salt |
2 large eggs, slightly beaten |
Directions:
1. Preheat oven to 350°F.
2. Grease an 8 x 8-inch baking pan.
3. Blend sugar and shortening in a small bowl; stir in the molasses.
4. Measure 1 cup of boiling water in a 2-cup measuring cup.
5. Add the baking soda and mix well.
6. In a large bowl, sift together the flour and the spices.
7. Add remaining ingredients and mix well.
8. Pour into prepared pan.
9. Bake for 45 to 55 minutes or until cake is done.
10. Serve warm or at room temperature.
11. Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
12. Laura herself liked to add chocolate frosting!
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