Eggless Gingerbread

From the 12th edition (1962) Five Roses Flour/Lake of the Woods Milling Co.. cookbook. The recipes were originally sent in by Canadian housewives and in '62 the recipes in the cookbook were already 60 years old.

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 2 pans

Ingredients

• 3  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon ground ginger
• 1  teaspoon cinnamon
• 1⁄2 cup butter
• 1  cup brown sugar
• 1  cup light molasses
• 1  cup boiling water
• 1  cup raisins

Directions

1. Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
2. In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
3. Cream butter, add sugar and mix well; add molasses then boiling water.
4. Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
5. *My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!