Prep 10 mins
Cook 30 mins
This is one of my mom's old favorites, and I've made it many times too. It's similar to "Crazy Cake" which is chocolate but follows the same procedure. These recipes were popular in the 70's (in my neighborhood, anyway!). (I'm posting the Lemon Sauce recipe separately to keep those ingredients separate from the cake ingredients.)
- 1 1⁄2 cups flour, plus
- 3 tablespoons flour
- 3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1 teaspoon ginger
- 1 tablespoon vinegar
- 6 tablespoons oil
- 1 teaspoon vanilla
- 1⁄4 cup molasses
- 3⁄4 cup water
- Preheat oven to 375º.
- In an ungreased 8x8 inch pan, stir together all dry ingredients.
- With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
- Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
- Bake at 375º for about 30 minutes.
- Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
- See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!
T.T. Thank you so very much!!! This was the easiest and nicest walk down memory lane! This was as good as Mum's and easier than I remember it. The lemon sauce was great too... what is gingerbread without the lemon sauce. It's too late to get Mum's recipe (God rest her soul) but this tasted so good and brought me back to age 6 also. No changes on the recipe. It was perfect and so moist with the lemon sauce!
Great variation on Crazy Cake (which I first made in 1954-first recipe I ever made on my own-when I was 6) The flavors are more subtle than my usual gingerbread, but still great. And so easy. I made the lemon sauce, too! Made for Spring 2011 PAC game.