1/2 c Margerine; softened, (Granny
-used real butter)
1/2 c Sugar
1 Egg
1 c Molasses
2 1/2 c Flour
1 1/2 ts Soda
1 ts Cinnamon
1 ts Cloves
1 ts Ginger
1 c Hot water
It was my Appalachian Granny’s recipe…with a couple of modifications. It
calls for a 9×9 inch pan, but it really could use one just a little bigger.
It took a while for it to get done, and the outside edge got a little
tough.
Cream butter. Gradually add sugar, mixing well. Add egg and molasses; mix
well.
Combine dry ingredients. Add to the creamed mixture alternately with hot
water, beginning and ending with flour mixture, and beating well after each
addition.
Pour batter into a greased/floured 9 inch pan. Bake at 350 degrees for
35-40 minutes, or until cake tests done. Frost, if desired, or top with
whipped cream or cool whip.
Note: Kenny and I like this with a really thin layer of apple butter on
top….this one is rich and very moist.
Yields
1 Servings