Soft Ginger Cake
I never can decide which is my favorite cake. Gingerbread, Italian Rum or Banana. But then again there is my Mom's Butter yellow cake with the dark chocolate frosting.
It's a tough decision to make. :)
2/1/2 cflour, sifted and then measured
1 3/4 tspbaking soda
2 tspground ginger
2 tspground cinnamon
1/2 tspground cloves
1/2 cvegetable shortening
1 cdark molasses
1 cboiling water
2exlarge eggs, beaten
1/8 tspcardamom or black pepper (optional)
How to Make Soft Ginger Cake
- Preheat oven to 350*. Grease a baking pan 13x9x2. I use my pyrex pan.
Fluffy the dry ingredients together with a whisk.
- Cream the shortening, sugar and molasses well.
- Add the dry ingredients to the creamed shortening mixture alternating with the boiling water, starting with and ending with the dry ingredients.
- Stir in the beaten eggs.
- Pour into the pan and bake at 3508 for 30 minutes or until done. Cool and serve.
I like eating my gingerbread slightly warm with just powdered sugar or pouring heavy cream on top.