Gingerbread Cake

 - by Elizabeth

(Photo here, later, but imagine a square of dark gingerbread cake)

I lived in Texas for four very warm years, as I was always surprised at how long into November I wanted to have the air conditioning running.  It made it hard to get into the “holiday spirit” when trying to bake pumpkin pies when it was 85 degrees outside.  A few of us got together one Christmas and decided to recreate An Olde English Repast for our ladies church program, figuring by going back to the Dickensian source would alleviate our homesickness for some frosty weather.  We made roast beef, Yorkshire pudding, corn pudding, a moist apple cake and of course, a Gingerbread Cake. I found the recipe in an old Sunset recipes book, which is so old, it’s falling apart.  We served it with Elizabeth’s Lemon Butter Sauce.

1 cup sugar
1/4 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup salad oil
1 cup molasses (I use the green label kind)
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups white flour
2 eggs, well-beaten

In a bowl, combine the sugar, salt, ginger, cinnamon, and cloves. Stir in the salad oil, then the molasses, mixing well.  Mix the soda into the boiling water and immediately stir into the mixture.  Gradually blend in the lfou, to prevent lumping.  Then mix in the eggs.

Turn into a greased 9×13 pan and bake in a 350 degree oven for about 40-45 minutes (Use 325 degrees for glass pans).  Makes 12 generous servings.

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