GINGERBREAD

Best-ever gingerbread

This moist gingerbread is a good recipe for the holidays or any other time. This recipe was originally published in Sunset magazine before I was born.

Ingredients

(serves 12)

200 g white sugar
1 ml salt
5 ml ginger
2.5 ml cinnamon
2.5 ml powdered cloves
250 ml vegetable oil
250 ml light molasses
10 ml baking soda (That's baking soda, not baking powder)
250 ml boiling water
250 g all-purpose flour, unsifted
2 eggs, well beaten

Procedure

Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl.
Add the vegetable oil and the molasses, stirring until well blended.
Mix the baking soda into the boiling water and immediately stir into the mixture.
Add the flour gradually, mixing well after each addition.
Mix in the beaten eggs.
Pour into a greased 20 x 30 baking pan and bake at 175C for 40 minutes.

Notes

Top with whipped cream or lemon sauce.

Rating

Difficulty: moderate.
Time: 20 minutes to prepare, 40 minutes to cook.
Precision: measure the ingredients.

Contributor

 
Jonathan Hue 
Lockheed Missiles and Space Company!Mechanisms & Servos, Sunnyvale, CA 
{amdcad!cae780,sun!sunncal}!leadsv!msunix!jon

Recipe last modified: 5 Mar 86

Original header

Path: decwrl!reid
From: jon@msunix (Jonathan Hue)
Newsgroups: mod.recipes
Subject: RECIPE: extravagant gingerbread
Message-ID: <2870@decwrl.DEC.COM>
Date: 9 May 86 06:15:50 GMT
Sender: reid@decwrl.DEC.COM
Organization: Lockheed Missiles and Space, Sunnyvale, CA
Lines: 60
Approved: reid@glacier.ARPA

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