Pictured is molasses cake right from the oven with butter melting on top. This cake tastes like gingerbread cookies and is very good for an after dinner dessert.
1/2 cup shortening
1 cup brown sugar
1/2 cup molasses
2 cups flour
1/2 tsp. salt
3 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. cinnamon
1 cup milk
Cream shortening. Add sugar slowly, beating continually. Add beaten egg. Beat well and add molasses.
Add 1 cup of flour, baking powder, salt and spices which have been sifted together.
Add milk and remainder of dry ingredients. Mix well.
Bake in greased shallow pan in moderate oven about 45 minutes.
For this recipe a moderate oven is 375 degrees. I loved this recipe because it made the whole house smell like gingerbread while it was baking in the oven. I had to cook it longer than 45 minutes though, so make sure you check that it is completely done before taking it out of the oven.
To zest up this recipe, serve hot with butter or whipped cream.
Recipe from: The New Dr. Price Cookbook by Royal Baking Powder Co., 1921.