1/2 c Margerine, softened
1/2 c Sugar
1 Egg
1 c Molasses
2 1/2 c Flour
1 1/2 ts Baking soda
1 ts Cinnamon
1 ts Cloves
1 ts Ginger
1 c Hot water
Cream butter and sugar, mixing well. Add egg and molasses; mix well.
Combine dry ingredients; add to the creamed mixture alternately with hot
water, beginning and ending with flour mixture, and beating well after each
addition.
Pour batter into a greased/floured 9 inch pan. Bake at 350 degrees for
about 35 minutes (test after about 25), or until cake tests done. Frost, if
desired, or top with whipped cream or cool whip.
Note: Granny always used to coat the top of her gingerbread with home-made
apple butter that she made in the fall in a huge iron kettle over a wood
fire. It took all day and a lot of work, but she made the best applebutter
in the world.
Here in Winchester, Va., I can get that same kind of applebutter just about
anywhere. (We’re the “Apple Capital of the World.”)
Yields
1 Servings