Friday, September 7, 2012


This recipe is from my old-fashion recipe collection; had it since the 60s.

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup boiling water

Grease an 8-inch square baking pan very well; set aside.
Preheat oven to 350 degrees.

Stir shortening until softened.  Gradually add the sugar, creaming until light and fluffy.  Add the egg and the molasses, beating thoroughly. 

Sift the flour, salt, soda, ginger, and cinnamon together; add to the other mixture alternately with the boiling water.  Beat well after each addition.

Bake in the prepared pan for 35 to 40 minutes at 350 degrees or until done. 

Cut and serve warm topped with the Sunshine Fluff below.

1 egg
1/2 cup sugar
1 tsp grated orange rind
1 tsp grated lemon rind
2 tbsp lemon juice
1 cup whipping cream, whipped

In a saucepan, beat the egg and add the sugar, lemon rind, orange rind, and lemon juice.  Cook over low heat while stirring constantly until thick, about 5 minutes.  Allow to cool thoroughly.

Fold the whipping cream into the cooled mixture.  Chill before serving.

Yield: 2 cups

Serve with a thin orange or lemon slice on top, if desired.

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