Angel Gingerbread
By Yankee Magazine|May 23 2002|
Incredibly moist and flavorful, this is truly a heavenly dessert — not a speck of ginger in the recipe, yet the finished product radiates ginger! Highly recommended.
Yield
6 to 8 servings
Ingredients
1/3 cup sugar
1/4 cup solid vegetable shortening
1 egg, beaten
1/2 cup molasses
1 cup all-purpose white flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup boiling water
Instructions
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
In a mixing bowl, cream together the sugar and shortening. Add the egg and molasses and beat until smooth. Sift together the flour, salt, and spices and add to the molasses mixture. Mix well. Then add the boiling water and beat until smooth. Pour into the baking pan.
Bake for 30 minutes or until a tester inserted near the center comes out clean. Serve warm or completely cooled. Whipped cream makes a lovely accompaniment.
There was no baking soda or powder in the recipe. I added 1 tsp. of soda, and it still kind of fell in the middle. But it tasted good
I knew the b soda was missing! I followed the recipe anyway and called them ginger brownies – they went over great – moist and tastie!
I wish they would correct this recipe to include the soda. 1 tsp would have made a lot of difference.