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Gingerbread

cakes

1/3 cup butter
1/2 cup granulated sugar
1/2 cup molasses
1 each egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 cup sour milk

This prizewinner was adapted from a 1915 Five Roses Flour recipe book, and makes a deliciously moist, cake like gingerbread. Baked in a 9-inch square cake pan, it will be about 1 inch deep, suitable for serving in squares topped with whipped cream for dessert. Using a slightly larger pan, a small cookie sheet with shallow sides or a jelly- roll pan produces shallower squares that are great for snacking. In mixing bowl, beat together butter, sugar, molasses and egg until thoroughly blended. In separate bowl, combine flour, ginger and soda; add alternately with milk to sugar mixture. Turn batter into greased 9-inch square cake pan. Bake in 350 F oven for 25 to 30 minutes or until tester inserted in centre comes out clean. Cool and cut into squares.

Contributor: Canadian Living - April, 1986

Yield: 1 cake

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