Side Pannel
Gingerbread
Ingredients List
- 2 1/2 c All-purpose flour
- 1 1/2 ts Baking soda
- 1 ts Ground ginger
- 1 ts Ground cinnamon
- 1/2 ts Salt
- 1/2 c Butter or margarine
- 1 c Light molasses
- 1/2 c Granulated sugar
- 1 Egg
- 1 c Hot water
Directions
Grease a 13x9x2 inch baking pan; set aside.
In a small mixing bowl stir togehter flour, baking soda, ginger, cinnamon,
and salt; set aside.
In a large mixing bowl beat the butter with an electric mixer on medium to
high speed for about 30 seconds or until softened. Add molasses and sugar
and beat until combined. Add egg and beat until combined.
Alternately add the flour mixture and hot water to the molasses mixture,
beating on low to medium speed after each addition just until combined.
Pour the batter into the prepared baking pan. Bake in 350 oven for 35
minutes or until a wooden toothpick inserted near the center of the cake
comes out clean. Cool cake in pan for 30 minutes. Serve warm. Cover and
store any leftovers at room temperature or in the refrigerator for up to 3
days. Makes 12-15 servings.
In a small mixing bowl stir togehter flour, baking soda, ginger, cinnamon,
and salt; set aside.
In a large mixing bowl beat the butter with an electric mixer on medium to
high speed for about 30 seconds or until softened. Add molasses and sugar
and beat until combined. Add egg and beat until combined.
Alternately add the flour mixture and hot water to the molasses mixture,
beating on low to medium speed after each addition just until combined.
Pour the batter into the prepared baking pan. Bake in 350 oven for 35
minutes or until a wooden toothpick inserted near the center of the cake
comes out clean. Cool cake in pan for 30 minutes. Serve warm. Cover and
store any leftovers at room temperature or in the refrigerator for up to 3
days. Makes 12-15 servings.
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