Oh yeah. The weather is turning a bit and I’m thinking yummy warm things. Like gingerbread. Gingerbread is a wonderful cake but instead of putting it with a hot lemon sauce I paired it with a lemon buttercream. And I made mini cakes. Bigger than cupcakes though. I was surprised at the taste. They were really subtle and the spices didn’t scream out. Which makes it perfect for midday, or after a rich meal. The cake had a great texture too thanks to the shortening.
I bought this book used and the person who owned it before me made this recipe Sept 25th, 1995 and Decembe 2nd, 2002. Their comments were “use larger pan 9″ – 10″” which is a good idea. I hope they had a good time on those dates! I know I did when I just made this randomly during the week!
Signal Hill Gingerbread
pg 102 The Laura Secord Canadian Cookbook
Named after the hill that overlooks the harbour of St. John’s, Newfoundland, where many keg of molasses has landed, this gingerbread is truly a cake rather than a bread, but what a delicious dessert it makes served with hot lemon sauce.
Preheat oven to 350˚ F.
Grease and 8-inch square cake pan. Line bottom with wax paper or dust lightly with flour.
Sift together into large mixer bowl:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup shortening
3/4 cup molasses
1 egg (egg replacer)
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
1 cup boiling water
Beat for 2 additional minutes. Turn into prepared pan.
Bake in 350˚ oven for 50 or 55 minutes, or until cake springs back when lightly touched.