Old-Fashioned Hot Gingerbread

Course : Cakes
Serves: 1
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1/2 cup sugar
1/2 cup molasses or English treacle
1/4 cup melted butter or bacon fat
2 1/4 cups all-purpose flour
1 cup hot water minus 2 tablespoons (7/8 cup)
1/2 teaspoon ginger -- up to 1 tsp
1 teaspoon baking soda

Preparation / Directions:

Mix the sugar, molasses or treacle and melted butter or bacon fat. Add the flour and stir until thoroughly mixed. Mix the hot water, ginger and baking soda and add all at once to the flour mixture. Mix enough to blend everything together. Pour the batter into a well-buttered 8 x 8 x 2" pan. (If you use a Pyrex or pyroceram dish, it won't have to be unmolded.) Bake at 350 degrees F for 30-35 minutes, or until well done. This may be baked early and warmed up at 300 degrees F. Our grandmothers used to call it soft gingerbread. The cooky was the snap, or hard gingerbread. It is delicious served with beaten butter and green applesauce or stewed rhubar


Nutritional Information:

1414 Calories (kcal); 3g Total Fat; (1% calories from fat); 29g Protein; 315g Carbohydrate; 0mg Cholesterol; 1265mg Sodium

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