Ginger bread as always been one of my favorite November treats, since it was what my grandfather always loved to enjoy on his birthday (which was in November). This year I decided to try out my moms famous recipe. The original recipe did call for shortening but I used non-hydrogenated margarine instead. I was doing some research on molasses since the recipe calls for one cup and there are some health benefits. WHfoods states that black strap molasses replenish your iron stores, is a very good source of calcium, an excellent source of copper and manganese and a very good source of potassium and magnesium. In addition to giving gingerbread its dark color and delicious flavor molasses can also be added to bake beans or enjoyed on hot homemade bread, biscuits or rolls.
1 cup of margarine
1 cup brown sugar
2 eggs, well beaten
2 1/2 cups flour
3 tsp. ginger
2 tsp. cinnamon
1 cup molasses
2 tsp. soda
1 cup boiling water
1. Cream together shortening and brown sugar in large bowl. Add eggs and beat.
2. Combine flour, ginger and cinnamon.
3. Add flour mixture to the egg mixture alternately with molasses.
4. Dissolve soda in boiling water and add to rest of mixture.
5. Put in greased 9x13 pan. Bake at 350 for 40 -45 minutes.
Now the best way to enjoy this cake is with real whipping cream. The best way to make whipping cream is to make sure you put the bowl you are going to whip the cream in in the freezer first. The cream whips up better when the bowl is cold. When making whipping cream you can add sugar to it as you are whipping but we have found that adding maple syrup gives the whip cream an even more delightful taste.