Spicy Gingerbread

Mrs. Maxine Gillum

  • 1/2 cup sugar
  • 1 egg
  • 3/4 tsp salt
  • 1/2 tsp ground cloves
  • 1 cup hot water
  • 1/2 cup shortening
  • 2 1/2 cup flour
  • 1 1/2 tsp soda
  • 1 tsp ground ginger
  • 1 cup dark molasses

Cream sugar and shortening; add egg and heat until light and fluffy. Combine dry ingredients; set aside and combine water and molasses. Add dry ingredients and molasses mixture alternately to creamed mixture, beating well after each addition.

Spoon batter into a greased and floured 9 inch square pan; bake at 325° for 50 to 55 minutes or until done.

Cool in pan at least 15 minutes before turning out on wire rack.

8 to 10 servings.





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