1/2 Cup solid vegetable shortening
1 Cup light molasses
1 Cup sugar
2 Eggs (beaten)
2 Cups all purpose flour
1 Teaspoon salt
1 Teaspoon ground cloves
1 Teaspoon freshly grated nutmeg
2 Teaspoons cinnamon
2 Teaspoons ground ginger
1 Cup boiling water
1 Teaspoon baking soda
Whipped cream or ice cream (garnish)
Preheat oven to 350 degrees. Grease 9 x 11 baking pan. Combine in a large bowl all ingredients in the order given (except boiling water ,soda and garnish) mixing well after each addition. Combine boiling water and soda in small bowl and stir until dissolved. Blend into molasses mixture. Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 45 minutes. Cool slightly. Cut into squares. Serve gingerbread warm with whipped cream or vanilla ice cream or with caramel sauce.
Caramel Sauce:
1 Cup brown sugar
1 Cup white sugar
1/8 Teaspoon salt
1 Cup Karo syrup
1 Cup cream
1 Teaspoon vanilla
1/8 Teaspoon salt
Cook until hot and sugar is dissolved. Heat slowly. Stir occasionally. Do not boil.
Lemon Sauce:
1/2 Cup butter
1 Cup sugar
1/4 Cup water
1 Egg beaten
Juice of 1 lemon
Zest of 1 Lemon
Melt butter in sauce pan. Add remaining ingredients stirring constantly. Cook over medium heat until mixture reaches 160 degrees. Yield is 2 cups.
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Applesauce Cake (with applesauce)
Bread Pudding with Whiskey Sauce
German Chocolate Cake Frosting
Apricot Macadamia Nut Fruit Cake
Pumpkin Brownies & Caramel Sauce
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!