GINGERBREAD
- 1 cup sugar
- 2 cups sorghum (or molasses)
- 1 cup shortening
- 1 cup milk
- 1 1/2 c. flour
- 2 heaping t. baking soda
- 2 t. ginger
- 4 t. cinnamon
- 1/4 t. salt
Preheat the oven to 3500. Beat shortening at medium speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs and molasses or sorghum, mixing well.
Combine flour and next 4 ingredients. Add to shortening mixture alternately with cold milk, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 8″ square cake pans. Bake at 3500 for 30 minutes or until a wooden toothpick inserted in center comes out clean. Serve dolloped with whipped cream.
(Note: This was a handwritten recipe that may have been Dad’s mother ‘s. The original recipe has been lost and this may be it. The gingerbread should be soft and chewy. It does not raise very high. I added the flour since the original recipe didn’t call for any. Good dipped in milk or coffee.)