Thursday, April 4, 2013

Lori's Gingerbread Cake


I remember getting this recipe out of the Columbus Dispatch food section in 1975. I thought it sounded good and wrote it out on a lined 3"x5" recipe card to add to my recipe collection.
In the fall of 1975, we belonged to a card club that met once a month at someone's house, and that October was our month to host. Since it was cool outside, I thought this would be the perfect dessert to serve at our card party. I made it up without the raisins or nuts, but dusted it with the powdered sugar and served it with whipped cream. My then mother-in-law was delighted to have such an 'old fashioned' dessert as she loved gingerbread. It was quite the hit of the party.
This cake comes together quickly and can be served anytime you want or need a quick dessert that will please most people. Though it is a wonderful fall dessert, it also works well other times of the year. This is a denser cake that is very similar in texture to a quick bread. It will become a favorite in your kitchen, just as it has been a favorite in my kitchen.

Lori's Gingerbread Cake

1/2 cup shortening or butter*
1/2 cup sugar
2 eggs
1 cup molasses
1 cup boiling water
2 1/2 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup raisins (optional)
1/2 cup chopped nuts (optional)
Powdered sugar, for dusting (optional)
Real whipped cream (optional)

Cream together the shortening and sugar; add eggs, mix.
Combine molasses and boiling water.
Sift together all the dry ingredients into a bowl.
Add dry ingredients alternately with the molasses mixture to the creamed mixture, beginning and ending with dry ingredients to prevent curdling.
Fold in raisins and nuts, if using.
Pour batter into a greased and floured 13"x9" pan.
Bake at 350 degrees for 40-50 minutes, till cake tests done.
When cool, sprinkle on some powdered sugar and serve with dollops of real whipped cream, if desired.

*Use palm shortening or lard, if not using butter.