My Gran used to make the most wonderful Gingerbread cookies. Of course, they were probably wonderful because we made them together and she always took time to make a Mr. and Mrs. just for me.
This recipe -- another old newspaper clipping -- is for something similar to a small cake with whipped cream. The recipe says to use scant amounts for the cloves and nutmeg. That means to use just under the amount given. It doesn’t matter that this recipe's not for cookies. The smell of gingerbread baking just makes us all feel like smiling.
Mary Jane Gingerbread
¼ cup butter
½ cup sugar
1 egg, beaten
¼ cup molasses
1 cup sifted (or whisked) flour
Dash salt
1 teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves (scant)
¼ teaspoon ground nutmeg (scant)
½ cup boiling water
Whipped cream
Cream together butter and sugar. Add egg and molasses, mixing well. Mix flour with salt, soda, cinnamon, cloves and nutmeg. Add to creamed mixture, mixing well. Stir in boiling water, mixing well but lightly.
Pour into a greased 8-inch round or square pan. Bake at 400 degrees for 15 to 20 minutes. Serve hot with whipped cream.
Makes 1 (8-inch) cake.
Variation:
Batter will be thin. Batter may be cooked in a waffle iron. Serve 2 waffles with whipped cream between for an unusual shortcake.
