- 1 cup molasses or sorghum
- 1/2 cup hot tap water
- 6 tablespoons melted margarine
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 2 cups whole wheat or white flour
This recipe is ancient. Folks used to make
it before sugar was as widely available as
it is today. First melt the margarine.
Combine it in a big bowl with the molasses,
hot tap water and salt. Blend well. Add the
ginger, baking soda and flour. Stir again.
Try to make the batter smooth. Turn the
mixture into a well oiled 9-inch round cake
pan. Bake at 350° for about 30 to 35
minutes. A fork or tooth pick inserted into
the center of it will come out clean, and
the edges will pull away from the sides of
the pan. Cool for a few minutes on the
counter before cutting. I usually make 12
wedges, but you could also make 8 for hungry
folks. Wrap any leftovers in tin foil and
store in the fridge.
This recipe has no sugar, and no extra
spices to compete with the ginger. It is my
favorite recipe for gingerbread. I don't
frost it, but you could if you liked. A
plain vanilla frosting would be best.
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