FOUR SEASONS BREEZE | NOVEMBER 2018 15
Gingerbread By Irene Welker
INGREDIENTS
2 ½ Cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves (optional)
½ Cup butter, softened
½ Cup sugar
1 egg
1 Cup light molasses
1 Cup hot water
1 ½ Tablespoons chopped candied ginger (optional)
Gingerbread is a great dessert for the busy cook because it is quick to make and it is
perfect for the holidays. I really like ginger. If you too are a big ginger fan and want to
make a triple ginger cake, feel free to double the ground ginger and increase the amount
of candied ginger to 2 Tablespoons. However you decide to make this cake, enjoy!
DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 9 x 9 x2 inch pan,
set aside.
2. In a medium bowl, sift together the flour, baking soda,
salt, cinnamon, ginger and cloves. Set aside.
3. In a large bowl beat together the butter and sugar.
Beat in the egg. Mix in the molasses, making sure all
ingredients are well incorporated.
4. Add the sifted dry ingredients to the butter mixture in 3 or 4 portions, blending well after each addition. Blend in the hot water. Mix
in the candied ginger, if using.
5. Pour batter into the prepared pan. Bake about one hour, until a toothpick inserted in the center of the cake come out clean. Allow to
cool at least ten minutes in pan. Serve warm or at room temperature. Top with whipped cream, if desired.
