When it’s cold and you want to bring some warmth in, gingerbread does the trick. The prep time is only about 20 minutes so in less than an hour you can go from frigid and sad to toasty and happy. I was able to make this without going anywhere near a grocery store which is also a big plus. If you have ever made a gingery baked good, you are bound to have the molasses and ginger powder staples kicking around your cabinets and they keep forever. The recipe below comes from a Better Homes cookbook my Mom bought me a few Christmases back. It makes a light, moist, cake with a crumbly crumb. Warm up and enjoy!
1 ½ cups flour
¾ tsp ground cinnamon
¾ tsp ground ginger
½ tsp baking powder
½ tsp baking soda
½ cup shortening
¼ cup brown sugar
½ cup molasses
½ cup water
Preheat oven to 350 degrees.
Sift dry ingredients together in a medium sized bowl and set aside.
In a large bowl, cream shortening and add sugar until well combined.
Add egg and molasses, blending well.
Alternately add flour mixture and water to shortening mixture.
Pour batter into a well buttered 9 ½ inch round baking pan.
Bake for 35-40 minutes.
Cool in pan.
Serve warm for the best results.