Gingerbread that’s more like a moist cake from Eastern Canada.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
1 hrsIngredients
Directions
Cream shortening and sugar together until light and fluffy.
Beat in molasses and egg.
Combine flour, salt baking soda, spices.
Stir dry ingredients gently into creamed mixture alternately with boiling water until just mixed, beginning and ending with dry ingredients.
Spoon batter into a lightly greased 8×4 or 9×5 inch loaf pan.
Bake in 350℉ (180℃) F oven 40 to 45 minutes until tester inserted in center comes out clean.
Cool in pan 10 min, remove and cool completely.
Wrap tightly to store.
Comments
I followed the recipe exactly and the result in my bowl looks like something I just dumped out of a box. It is definitely not a batter. It is crumbly. Is this the way it is supposed to be?
This turned out SO perfectly! *Note, it is not quite the same recipe as found in "Out of Nova Scotia Homes" cookbook, which calls for 1/4c. of butter (in addition to the shortening.) Also, my recipe includes 2 1/2c of flour, & 1 c. of boiling water, & more spices.