What is lovelier than hot gingerbread with whipped cream on the side. This one which features a spiced sauce that accompanies it to the table.
Completely delicious and it’s perfection itself when you serve it warm from the oven on a cold winter evening after a pot of thick rich soup.
I serve it warm, with its accompanying sauce, warm lemon pudding and big dollops of whipped topping to make a perfect cold weather dessert.
3/4 cups melted shortening
3/4 cups brown sugar
2 eggs
3/4 cups molasses
2 teaspoons baking soda
1 cup boiling water
2 and 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoons ginger
1 and 1/2 teaspoons cinnamon
1/2 teaspoon each of cloves and nutmeg
1/2 cup milk
1/2 cup water
1 cup packed brown sugar
1 and 1/2 tablespoons flour
1/8 teaspoon nutmeg
2 tablespoons butter
1/2 teaspoon vanilla
combine shortening and 3/4 c brown sugar in mixing bowl. mix well and beat in eggs and molasses
mix 2 and 1/3 c flour with the next five ingredients in the bowl add to batter gradually. mixing well after each addition
spoon into greased 9×13 cake pan.
bake at 350 for about 45 minutes
combine the next five ingredients and bring to a boil in a saucepan. cook until slightly thickened, and remove from heat. add butter and vanilla and spoon over the top of the gingerbread.
D.B.
