Baked goodies (Gingerbread & Shortbread)

Ok, here we go! First, the gingerbread from last night…



I actually made another batch this morning, because I read the recipe wrong last night… put 2 tbsp of ginger instead of 1, and 1 tsp of cinnamon instead of 2. Oops. It’s just a little too gingery. I will give the first batch to my parents and Graham’s parents, then take the second batch to the party tonight.

Old-Fashioned Gingerbread
Joy of Cooking

Have all ingredients at room temperature. Preheat the oven to 350 degrees. Grease and flour one 9 x 9 inch pan or line the bottom with wax or parchment paper.

Sift together:
1 3/4 c. a.p. flour
1 tsp. baking soda
1 tbsp. ground ginger
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt 

In a large bowl, beat until creamy, about 30 seconds:
8 tbsp. unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 2 to 3 minutes:
1 large egg
1/2 c. packed brown sugar

Gradually beat in:
1 c. molasses

Add the four mixture and stir just until combined. Stir in:
1/2 c. boiling water

Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.


On the next baking assignment – shortbread cookies!



I’m bringing these to the party as little gifts for my friends. Hope they enjoy!


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