Wednesday, March 5, 2008

Gingerbread Cake

1 cup vegetable oil
2 cubes soft butter
1 cup firmly packed brown sugar
1 cup molasses
1 Tbl ground ginger
1 Tbl cinnamon
3 large eggs, beaten
1 tsp salt
3 cups all-purpose flour
1 Tbl baking soda
1 cup boiling water

Preheat oven to 325F. In large mixer bowl, beat the oil and butter together then add brown sugar and beat until fluffy. Blend in molasses, then add spices and salt. Blend in flour. In measuring cup, combine soda and water then add to flour mixture. Blend until smooth, then mix in eggs. [Batter can be used immediately or refrigerated for up to 5 days at this point if you are making it ahead.] Bake until cake springs back when lightly touched.

Serve warm with sliced bananas and soft whipped cream.

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