Gingerbread with variation

9 servings

Ingredients

Quantity Ingredient
2 Eggs
¾ cup Sugar
¾ cup Molasses
¾ cup Melted Butter
2 teaspoons Baking Powder
2 teaspoons Ground Ginger
1½ teaspoon Ground Cinnamon
½ teaspoon Ground Cloves
½ teaspoon Grated Nutmeg
½ teaspoon Baking Soda
½ teaspoon Salt
2½ cup All-Purpose Flour -- sifted
1 cup Boiling Water
Whipped Cream

Directions

Preheat oven to 350 F. Beat eggs well and blend in sugar, molasses, and melted butter. Add all other dry ingredients to sifted flour and sift together. Alternately add flour and boiling water to egg batter and beat well until smooth and lump-free. Pour into a well-greased 9-inch sqare pan and bake for 30 to 40 mins. Cut into squares and serve warm, with whipped cream. Yield 9 servings Variation: Peach Gingerbread Upside-Down Cake Melt 3 Tbs butter with 4 Tbs brown sugar in 9-inch square pan. Then add 2 sliced fresh peaches to cover bottom of the pan. Pour gingerbread batter over peaches and bake as indicated above. Invert pan to serve upside down with peaches on top. Cut in squares and serve with generous dollop of whipped cream.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-29-95 (24) Homecook

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