Recipe for Gingerbread Cake from the Layer Cake section.
Gingerbread CakePosted by Cookin Dad at recipegoldmine.com April 28, 2001 Source: Posted by Linda in Canada 24 April 2001 11:26 am Linda in Canada, This was last night's dessert. I haven't had a gingerbread cake for at least 20 years and this was definitely the best I have ever had. It was moist with a nice robust ginger/molasses flavor. My Chinese wife was not a big fan of this type of flavor, but my two kids and I knocked ourselves out (I'm glad that we didn't have to share with my wife--more for us!). I served the cake with vanilla ice cream. You mentioned in your recipe that you like to add extra ginger. I have a similar preference, so I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey. Thanks for a yummy dessert recipe! Regards, Cookin' Dad P.S. Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!). Beat: 1/2 cup shortening (or margarine)
1/2 cup granulated sugar
1 egg
1/2 cup molasses Add: 1 1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger (I use more)
1/2 teaspoon cinnamon
1/2 cup boiling water Beat well and bake in greased 8-inch square pan at 350 degrees F for 35-40 minutes. Serve with whipped cream or ice cream.
We hope you enjoy your freshly made Gingerbread Cake. This recipe came from Layer Cake's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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