Prep 15 mins
Cook 1 hr 15 mins
This recipe is by request and it's from my Grandmothers 1941 cookbook called "New American Cook Book."
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 2 teaspoons ginger powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄3 cup shortening
- 1⁄2 cup sugar
- 1 large egg, well beaten
- 2⁄3 cup molasses
- 3⁄4 cup sour milk or 3⁄4 cup buttermilk
- Sift flour once, measure, add baking powder and soda, spices and salt and sift together three times.
- Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy.
- Add egg and molasses; then flour, alternately with milk.
- Beat after each addition until smooth.
- Pour into greased pan or a ring mold.
- Bake in moderate oven (350*) for 1 1/4 hours.
- Serve with whipped cream.
- As a variation use gingerbread as the base for fruit shortcakes.
- Serves 6.
This makes pretty much *the* classic gingerbread. It's very good. I made it with 1/2 whole wheat pastry flour for a little more nutritional value. When I baked it, it was done in about 45 minutes rather than the 75 minutes that the recipe suggests, but this could be because I used a 8x8 inch square pan instead of a loaf pan (although the recipe was not specific). Next time, I'm going to add rasins, since it seems to be begging for them. Overall, a gingerbread worth trying.