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RECIPE 85
Pioneer Gingerbread
GRANNY SAYS: Here's a
very old recipe for a primitive gingerbread that's made without any leavening except baking soda. It makes a very
solid bread-like loaf that owes its distinctive flavor as much to
black molasses as to its many spices. Let the batter rise for a minute
or two in the pan, before you put it in the oven.
| 1 cup dark brown molasses |
1/2 cup brown sugar |
| 1/2 cup vegetable oil |
1/2 tsp. cinnamon |
| 1/2 tsp. cloves |
1/2 tsp. nutmeg |
| 1 tsp. ginger |
1 cup boiling water |
| 1-1/2 cups unsifted flour |
1 tsp. baking soda |
- Preheat the oven to 350 degrees.
- Mix molasses, oil, sugar, and spices.
- Pour in all but about two tablespoons of boiling water.
- Add the unsifted flour.
- Dissolve the baking soda in the remaining hotwater and stir the
soda-water into the batter.
- Pour the thin batter into a greased 8 x 8 x 2-inch cake pan and
bake for about 30 minutes, or until a toothpick inserted into the
center of the cake comes out clean.
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