Recipe - Grannys Old Fashioned Gingerbread

One half cup Margerine; softened, (Granny
used real butter)
One half cup Sugar
1 Egg
1 cup Molasses
2 One half cup Flour
1 One half teaspoon Soda
1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Ginger
1 cup Hot water

It was my Appalachian Granny's recipe...with a couple of modifications. It
calls for a 9x9 inch pan, but it really could use one just a little bigger.
It took a while for it to get done, and the outside edge got a little
tough.

Cream butter. Gradually add sugar, mixing well. Add egg and molasses; mix
well.

Combine dry ingredients. Add to the creamed mixture alternately with hot
water, beginning and ending with flour mixture, and beating well after each
addition.

Pour batter into a greased/floured 9 inch pan. Bake at 350 degrees for
3540 minutes, or until cake tests done. Frost, if desired, or top with
whipped cream or cool whip.

Note: Kenny and I like this with a really thin layer of apple butter on
top....this one is rich and very moist.

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Feb
4, 1998