Gingerbread

Gingerbread

1/3 cup butter
1/2 cup granulated sugar
1/2 cup molasses
1 each egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 cup sour milk

This prizewinner was adapted from a 1915 Five Roses Flour recipe book, and
makes a deliciously moist, cake like gingerbread. Baked in a 9-inch square
cake pan, it will be about 1 inch deep, suitable for serving in squares
topped with whipped cream for dessert. Using a slightly larger pan, a small
cookie sheet with shallow sides or a jelly- roll pan produces shallower
squares that are great for snacking.

In mixing bowl, beat together butter, sugar, molasses and egg until
thoroughly blended. In separate bowl, combine flour, ginger and soda; add
alternately with milk to sugar mixture. Turn batter into greased 9-inch
square cake pan. Bake in 350 F oven for 25 to 30 minutes or until tester
inserted in centre comes out clean. Cool and cut into squares.

Contributor:  Canadian Living

Yield: 1 cake

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