Title: Colonial Gingerbread
Categories: Cake Dessert
Yield: 1 Servings
| 2 | c | All-purpose flour |
| 1 | c | Molasses |
| 3/4 | c | Buttermilk |
| 1/2 | c | Sugar |
| 1/2 | c | Butter, softened |
| 1 | | Egg |
| 1 | ts | Baking soda |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| | | 10X sugar |
1>. Preheat oven to 3250F. Grease and flour 9 x 9 x 2-inch baking pan. Into
large bowl measure all ingredients except 10X sugar; with mixer at low
speed, beat until blended, constantly scraping bowl. Increase speed to
medium and continue beating for 3 minutes. 2>. Pour batter into pan and
bake 1 hour or until a toothpick inserted in the center comes out clean.
Cool completly on wire rack. 3>. Sprinkle top with 10X sugar.