GINGERBREAD                    back to home

This is straight out of the Silver Palette Cookbook

1  2/3 cups unbleached all purpose flour

1  1/4 t baking soda

1  1/2 t ground ginger

1/2 t cinnamon

1/2 t salt

1 egg, lightly beaten

1/2 cup sugar

1/2 cup dark molasses

1/2 cup boiling water

1/2 cup vegetable oil

for the lemon glaze mix:

3T lemon juice with

2/3 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a 8 inch square baking pan.

Sift dry ingredients together into a mixing bowl. Add egg, sugar and molasses. Mix well.

Pour boiling water and the oil over the mixture. Stir thoroughly until smooth.

Pour batter into the prepared pan. Set on the middle rack in the oven and bake for 35-40 minutes or until the top springs back when touched and the edges have pulled away slightly from the sides of the pan. Cool for at least 20 minutes before cutting.

Serve with a simple lemony glaze, whipped cream with a crystalized ginger garnish, or, to keep it really simple a dusting of powdered sugar.

                                  “Had I but one penny in the world,thou shouldst have it for gingerbread”

                                                        - “Love’s Labor’s Lost”, William Shakespeare