• 2 cups flour
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• ½ cup soft butter
• ¾ cup molasses
• 1 egg
• 1 cup boiling water
1. Grease and flour an 8”x8” square pan.
2. Sift together dry ingredients in a large bowl.
3. Add the butter, molasses and egg and beat for two minutes (or 300 strokes by hand).
4. Add the boiling water.
5. Beat for another two minutes and turn into prepared pan.
6. Bake at 350 for 50-55 minutes, or until cake springs back when lightly touched.
We like this cake warm with whipped cream or my Mom used to serve it warm with applesauce.
Tip: Whip your whipping cream and if you have some left over or, if you only want the mess once, whip and put individual servings on a plate and freeze. When ready to serve take out the whipped cream and put it on top of your dessert when you start your main course & when you are ready for dessert, it will be ready for you.
From: Laura Secord Cookbook
152 Holland St. E unit 1
