Recipe by Satisfied Kris
This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
Top Review by ratherbeswimmin'
Oh, this was so wonderful. I am not much of a sweet eater but good homemade gingerbread is something that I really like. Your recipe instructions were very easy to follow. Had a delicious flavor and soft, tender texture. I ate mine plain but the rest of my family wanted whipped cream on top. A wonderful wintertime dessert. Thanks.
- 118.29 ml shortening
- 78.07 ml sugar
- 158.51 ml molasses
- 2 large eggs
In a separate bowl mix
- 414.03 ml flour
- 2.46 ml salt
- 2.46 ml baking powder
- 4.92 ml baking soda
- 7.39 ml ginger
- 4.92 ml cinnamon
- 2.46 ml ground nutmeg
- 1.23 ml ground cloves
- 158.51 ml sour milk (add 3 1/2 teaspoons vinegar to whole milk)
Directions See How It's Made
- Preheat oven to 350°.
- Grease and flour an 8" square pan (or use Pam).
- The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
- When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
- Once everything is mixed in, pour the batter into the prepared pan.
- Bake at 350°. Check for doneness by inserting a toothpick in the middle.
- When it comes out clean, it's done.