Recipe - Helen Mccullys Soured Cream Gingerbread

2 Eggs
One half cup Soured heavy cream
One half cup Molasses
One half cup Brown sugar; packed
1 One half cup Flour; allpurpose
1 teaspoon Baking soda
1 teaspoon Ground ginger
One fourth teaspoon Salt
4 tablespoon Butter OPTIONAL; melted

Preheat oven to 350.

Line a 9inch square baking dish with parchment. Set aside.

Beat the eggs in a large bowl until thick and creamy. Then beat in the
soured cream, molasses and sugar thoroughly.

Sift the flour, soda, ginger, and salt together. Sift into the egg mixture
and stir well. If you want a somewhat richer cake that jkeeps moist for
days, stir in the melted butter.

Pour into the prepared pan and bake for 30 minutes or until a toothpick
inserted in the center of the cake comes out dry and the cake shrinks
slightly from the sides of the pan. Cool for a fe minutes on a cake rack.
Then slide a knife around the sides and turn out on the rack to cool
thoroughly.

NOTES : The butter is optional in this recipe, but it makes a moister cake.
The recipe doesn't call for greaeing the pan before the parchment paper is
inserted, but I think spraying the pan with Pam would be a wise precaution.
Recipe by: Waste Not, Want Not Helen McCully

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998