Can you smell it?
Ginger, molasses and cinnamon – the quintessential aroma of warmth, coziness and home.
We’re baking gingerbread cake today.
Grease and flour a 9 in. square pan.
* 2 1/4 cups flour
* 1/4 cup granulated sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 1/4 teaspoon each cloves and nutmeg
Melt 1/2 cup butter in a 1 cup measuring cup.
Pour 3/4 cup molasses using the same measuring cup – much easier pouring.
Blend molasses and butter.
Beat 1/4 cup water with 1 large egg.
I had a lovely farm-fresh brown egg.
Someone left them in our car at church last Sunday evening ~ with the word EGGS traced on our snow-covered windshield. 🙂
Add egg mixture to the molasses/butter,
and then blend in 1 cup buttermilk.
Add liquids to flour/spice mixture and beat until smooth.
I added some bits of crystallized ginger to the batter. I think next time I’ll try raisins instead.
Pour into pan and bake at 350 for 30-35 minutes.
Mmm mm, delicious!
This moist, spicy cake is easy to make,
and is good with a dollop of whipped cream
or split and spread with sweet butter.
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