Helen mccully's soured cream gingerbread

1 Servings

Ingredients

Quantity Ingredient
2 Eggs
½ cup Soured heavy cream
½ cup Molasses
½ cup Brown sugar; packed
1½ cup Flour; all-purpose
1 teaspoon Baking soda
1 teaspoon Ground ginger
¼ teaspoon Salt
4 tablespoons Butter - OPTIONAL; melted

Directions

Preheat oven to 350.

Line a 9-inch square baking dish with parchment. Set aside.

Beat the eggs in a large bowl until thick and creamy. Then beat in the soured cream, molasses and sugar thoroughly.

Sift the flour, soda, ginger, and salt together. Sift into the egg mixture and stir well. If you want a somewhat richer cake that jkeeps moist for days, stir in the melted butter.

Pour into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out dry and the cake shrinks slightly from the sides of the pan. Cool for a fe minutes on a cake rack.

Then slide a knife around the sides and turn out on the rack to cool thoroughly.

NOTES : The butter is optional in this recipe, but it makes a moister cake.

The recipe doesn't call for greaeing the pan before the parchment paper is inserted, but I think spraying the pan with Pam would be a wise precaution.

Recipe by: Waste Not, Want Not - Helen McCully Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998

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