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Gingerbread Cake
1/2 C butter or margarine
1 C dark molasses
2-1/2 C unbleached flour
1-1/2 tsp. baking soda
1/2 tsp. each of cinnamon & ginger
1/4 tsp. each ground cloves & nutmeg
Pinch of salt
1 C sour cream
Whipped cream (for garnish, optional)
Grease and flour a 9x9 baking pan. Melt the butter over medium heat in a small pan; add the molasses. Mix well to combine. Remove from stove and allow to cool. In a large mixing bowl, stir together the dry ingredients. After the butter and molasses mixture has cooled, add to the dry ingredients and mix well. Stir in the sour cream. Spread mixture in prepared baking pan; bake at 350-degrees F for about twenty-five minutes. Remove from oven and serve warm. Garnish with whipped cream if desired.
*Recipe derived from Mary B. McCarthy, Boulder Public Library.
*Gingerbread Cake image (C) P. Schemp (2006). Used under the GNU Free Documentation License (Version 1.2), the Creative Commons Attribution-Share Alike 3.0 Unported license and the Creative Commons Attribution-Share Alike Generic (1.0, 2.0 & 2.5), freely licensed media file repositories.
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