Recipe by CookbookCarrie
Posted by request. From the Pillsbury Family Cook Book, circa 1963.
Top Review by BeachGirl
Overall a very good cake recipe that had a pleasingly light texture for gingerbread. I made and baked as directed, except I used buttermilk instead of sour milk. I do wish I had DOUBLED the amount of ginger, as it tasted more like delicious spice cake than gingerbread. During baking it did sink in the middle; however, I can fix that problem. Next time I will use well-moistened Magic-Cake Strips or Wilton Bake Even cake Strips around the outside of pan which keep the outside of dish cool until the center of dough warms up....result ..no middle sinks or humps! Next time I will use a 7x11-inch pan as my 8x8-inch pan almost ran over the top. As a family tradition from my mother, we poured warmed lemon sauce (lemon curd) over the warm gingerbread. YUMMMMMY. Thanks for sharing your grandmother's recipe with us dedicated Zaar folks.
- 1 1⁄2 cups sifted all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ginger
- 1⁄2 teaspoon allspice
- 1⁄2 cup shortening
- 1⁄2 cup boiling water
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup molasses
- 1 large egg, slightly beaten
Directions See How It's Made
- Preheat oven to 350°.
- Grease bottom of 8 or 9-inch square pan.
- Sift flour with salt baking powder soda cinnamon ginger and allspice in mixing bowl.
- Combine shortening and boiling water.
- Blend in brown sugar, molasses and egg.
- Add dry ingredients gradually, mix thoroughly.
- Pour batter into prepared pan and bake at 350° for 30-40 minutes or until gingerbread springs back when lightly touched in center.