This recipe is a true family classic, taken from the white house cookbook (1917 edition) that belonged to my moms granny. We serve it with thick cream (aka clotted cream) but it's also good with sweetened yogurt or just on its own. It's a large, moist, dark, rich cake, not too sweet and wonderfully spicy. Best eaten warm after playing in the snow.
Soft Ginger Cake
Very slightly adapted from the White House Cookbook, which can be found on line at http://www.gutenberg.org/etext/13923
Ingredients
1 c butter
0.5 c brown sugar
2 c cooking molasses
1 c milk
2 tbsp lemon juice
2 Tbsp ginger
1 tsp cinnamon
3 eggs
4 c flour
1 tsp baking soda
1 c butter
0.5 c brown sugar
2 c cooking molasses
1 c milk
2 tbsp lemon juice
2 Tbsp ginger
1 tsp cinnamon
3 eggs
4 c flour
1 tsp baking soda
Directions
Preheat oven to 350.
Mix lemon juice and milk, set aside to sour. Cream butter and sugar, add molasses, sour milk, ginger, and cinnamon, beat thoroughly. Mix in eggs, half the flour, then the baking soda dissolved in a little water, and finally the rest of the flour.
Pour into a greased and floured 9 by 13 pan and bake for 40-60 minutes. Be careful, it goes from liquid in the center to done very quickly at the end.
Preheat oven to 350.
Mix lemon juice and milk, set aside to sour. Cream butter and sugar, add molasses, sour milk, ginger, and cinnamon, beat thoroughly. Mix in eggs, half the flour, then the baking soda dissolved in a little water, and finally the rest of the flour.
Pour into a greased and floured 9 by 13 pan and bake for 40-60 minutes. Be careful, it goes from liquid in the center to done very quickly at the end.
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