From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Combine flour, sugar, ginger and cinnamon. Cut in shortening. Reserve 1/4 cup of this mixture for topping. Add egg to remaining flour mixture; stir in molasses. Dissolve soda and salt in buttermilk; add to molasses mixture and pour into greased 8-inch square pan. Sprinkle the reserved topping over batter and bake at 350 degrees for about 30 minutes. Serve hot. (This is a coffee cake-type gingerbread.)
SERVES: 8
- 1-1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 cup shortening
- 1 egg, slightly beaten
- 2 tablespoons sorghum molasses
- 1 teaspoon baking soda
- Scant teaspoon salt
- 1 cup buttermilk
Combine flour, sugar, ginger and cinnamon. Cut in shortening. Reserve 1/4 cup of this mixture for topping. Add egg to remaining flour mixture; stir in molasses. Dissolve soda and salt in buttermilk; add to molasses mixture and pour into greased 8-inch square pan. Sprinkle the reserved topping over batter and bake at 350 degrees for about 30 minutes. Serve hot. (This is a coffee cake-type gingerbread.)
SERVES: 8
