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DESSERTS- CAKES & FROSTINGS:
Gingerbread
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Gingerbread |
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This is a
delicious addition to a December brunch...
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¼
cup |
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butter, at room temperature |
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¼
cup |
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granulated sugar |
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1
large |
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egg |
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½
cup |
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light molasses |
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1 ¼
cups |
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flour |
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1
tsp |
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baking soda |
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¼
tsp |
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salt |
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¼
tsp |
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ground nutmeg |
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1
tsp |
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ground ginger |
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½
cup |
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hot
water |
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powdered sugar |
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1 |
Preheat oven
to 350 degrees. |
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2 |
Cream
butter, sugar and egg until well blended. Beat
in molasses. Mix flour, soda, salt, nutmeg and
ginger. Add to egg mixture alternately with hot
water. Mix until smooth. |
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3 |
Spread into
a greased and floured 9" diameter round cake
pan. |
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4 |
Bake 25-30
minutes, or until toothpick inserted in center
comes out clean. |
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5 |
Cool in pan
on rack until just warm to touch (about 15
minutes). Turn cake onto rack. Set serving plate
over cake and invert together so the top of the
cake is up. |
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6 |
Just before
serving, sift powdered sugar over the top. |
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Servings: 8 |
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Cooking Tips |
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*If you wish, you
can use a stencil to create a design on top of the cake.
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PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Made
this for a holiday lunch for our teachers. It was a delightful,
simple dessert."
-Fremont, CA
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