Mommy B’s Gingerbread Cake

I received this from my Canadian friend, Stephen Berthelot, in Facebook. This is a recipe that’s apparently been handed down through generations and written by his late mum. I’ve made two so far and they are yummy – the second one is better than the first one as I put too much ground clove in the first one (which was still very delicious, nevertheless!) 🙂

This is not a picture of the cake that I made but it looks very similar – I brought the second cake that I made to church today, to share with the congregations. It went VERY quickly, especially served with some light whipped cream. 🙂

 

 

Mommy B’s Gingerbread Cake Recipe

 

1 cup molasses (or 1 cup honey, or 3/4 cup firmly packed brown sugar, or 1 cup dark corn syrup, or 1 cup pure maple syrup)
1/2 cup white sugar
1/2 cup shortening
1 egg
2 1/2 cups of flour
1 1/2 tsp baking soda
1 heaping tsp ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 tsp cinnamon
1 cup of cold tea (I use Earl Grey or Lady Grey for extra aroma and richness!)

 

Cream together: shortening, sugar and well-beaten egg.
Add molasses.
Sift in dry ingredients and tea.
Cook in oven at 300F (~150C) for 60 minutes.


Published by fuzz

I've finally relented to the lures of blogging - and for those who care, well, I'm a self-confessed geek who's a wanderer at heart, who thinks and analyses too much, and who's trying hard to hold on to his 7-year old inner persona.

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