1/2 c Margarine
1/4 c Sugar
1 Egg
1 c Dark molasses
1 c Boiling water
2 1/3 c Flour
1 1/2 ts Ginger
1 ts Cinnamon
1/8 ts Cloves
1/2 ts Salt
1/2 ts Baking powder
1 ts Baking soda
FOR WHIPPED CREAM
1 c Whipping cream
1/4 c Sugar
1/4 ts Lemon extract
Preheat oven to 350 degrees. Grease and flour a ring mold or baking
dish (9×9). Mix together the margarine and sugar in a large bowl. Add
the egg and beat it in well. Next, stir in the molasses. Then measure
the boiling water in the molasses measuring cup and add it to the
mixture, stirring well. Measure all tahe dry ingredients into a small
bowl, starting with the flour and ending with the baking soda. Stir
all the dry ingredients together,then mix thoroughly into the liquid.
Pour immediately into the prepared ring mold. Bake for 40 to 45
minutes, or until a skewer stuck into the cake comes out clean. If
you are using a ring mold, let the cake cool for about 5 minutes,
then unmold onto a plate. To make the whipped cream, put the chilled
cream in a small chilled bowl, add the sugar and lemon extract and
beat with an electric mixer until stiff. To serve put a dollop of
whipped cream over each slice of warm cake.
Yields
6 Servings