Classic Gingerbread The ultimate holiday treat, gingerbread is wonderful warm from the oven with a drizzle of tangy lemon sauce. Or skip the sauce and serve it with ice cream. Prep: 20 mins | Cool: 30 mins | Bake: 35min at 350° | Servings: 9
INGREDIENTS 1 ½ cups all-purpose flour
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¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon baking powder ½ teaspoon baking soda ½ cup shortening ¼ cup packed brown sugar 1 egg ½ cup mild-flavored molasses ½ cup water Lemon Sauce Thin lemon peel strips (optional)
IN S TR U C TI ONS STEP 1: Preheat oven to 350F. Grease a 9x1-1/2-inch round cake pan; set aside. In a medium bowl, combine flour, cinnamon, ginger, baking powder, and baking soda; set aside. STEP 2: In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat for 1 minute. Alternately add the flour mixture and the water to beaten mixture, beating on low speed after each addition until combined. Pour batter into prepared pan. STEP 3: Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm. Spoon Lemon Sauce over individual servings. If desired, garnish with lemon peel strips. Makes 9 servings.
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Holiday COOK BOOK
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