We got hit by cold, lashing winds and rain here in the valley this week. The sun is struggling to emerge from behind a veil of gray clouds and the air still nippy this morning. Which puts me in the mood for comfort food. With the holidays fast approaching, gingerbread comes to mind. This recipe is from an old fashioned cookbook called Charleston Receipts that my mom bought eons ago on a family outing to Charleston. I love old Southern recipes, probably because I’m from the South, although I make some modifications to reduce the fat.
3/4 cup dark brown sugar
3/4 cup dark molasses
3/4 cup shortening or 1/2 cup butter (I have used 1/2 cup oil)
2 1/2 cups flour
1 cup boiling water
2 tsps baking soda
2 tsps ginger
1 1/2 tsps cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking powder
Add beaten egg to sugar, molasses and melted shortening (or butter, or oil) and beat well.
Add dry ingredients which have been mixed, then the boiling water. Stir well and pour into shallow
greased pan, (sheet cake size or a smaller depending on how tall you want the gingerbread).
Bake at 350 for 30-40 minutes.
I often make this for my husband’s birthday, but was remiss this year so I owe him one. 🙂
It’s entitled: 2009 Garden Gourmet