Gingerbread Cake
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1. Grease a 9x11/2-inch round baking pan; set pan aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat till fluffy. Add egg and molasses; beat 1 minute. Add dry mixture and 1/2 cup water alternately to beaten mixture, beating on low speed after each addition till combined. Pour batter into pan.
3. Bake in a 350 degree oven for 35 to 40 minutes or till a wooden toothpick comes out clean. Cool for 30 minutes in pan on wire rack. Serve warm. Makes 9 servings.
This is one of my favorite recipes. I serve it with sweetened whipped cream. It's so simple and delicious. I hope you enjoy it.
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Now that looks delicious. I love ginger. Enjoy.
ReplyDeleteThanks Kylie. I love ginger, too.
DeleteWhat is shortening we dont have it in the UK or all purpose flour. I have to say it looks delicious and hubby loves ginger.
ReplyDeleteHi Tania, Shortening is a mix of soybean oil, hydrogenated palm oil, palm oil, mono and diglycerides, TBHQ, and citric acid. I've used butter instead, and it worked. Enriched, unbleached white flour is what I used. It doesn't have any baking powder or additives. It's not self rising. I'm sure whatever you use there for baking would be fine.
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