, , ,

~ this soft gingerbread is perfect on those cold winter nights ~



1 cup sugar
1 cup molasses
½ cup butter
3 cups flour
1 cup milk, sour
2 tsp ginger
2 tsp cinnamon
1 tsp cloves
¼ tsp nutmeg
2 eggs, well beaten
1 tsp baking soda, dissolved in ¼ cup boiling water


in a medium-sized bowl, mix together the flour, ginger, cinnamon, cloves and nutmeg, set aside.  In a separate bowl, cream together the butter and sugar, and add the eggs and molasses, mix well.  Stir in the flour spice mixture alternately with the milk to the sugar and molasses mixture.  Stir in the dissolved baking soda.  Pour into well greased 9 x 13″ cake pan and bake at 350° F for 30 minutes

we find this gingerbread is best served warm, and is exceptionally well paired with a hot lemon sauce (pictured)