Title: Soft Ginger Bread
Categories: Cake Penn
Yield: 1 Servings
| 1 | c | Sugar |
| 1/2 | c | Butter or other shortening |
| 1 | c | Milk, sour |
| 2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1 | ts | Soda |
| 1/4 | c | Water, boiling |
| 1 | c | Molasses |
| 3 | c | Flour |
| 2 | ts | Ginger |
| 1 | ts | Cloves |
| 2 | | Egg, well beaten |
| | | *dissolved in: |
Cream the shortening and sugar, aadd the eggs and molasses, and mix well.
Sift the flour and spices, and add alternately with the milk to the first
mixture. Stir in the dissolved soda. Pour into well-greased cake pan and
bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.