Great Grandma Redfield's Soft Gingerbread
Cakes and Frostings Recipes
Yield: 8 servings
Great Grandma Redfield was born 1820 in Plainfield NH. I have never seen another gingerbread recipe like hers and the intense ginger flavor and crusty top with whipped cream on it is wonderful!!
- 1 cup dark molasses
- 1 cup sour cream
- 1 handful brown sugar (about 1/4 cup)
- 1 teaspoon salt
- 1 generous teaspoon soda dissolved in a little water
- 2 cups cake flour
- 1 dessert spoon ginger (about 1 tablespoon)
Preheat oven to 275 degrees. Add molasses to sour cream. Mix thoroughly, then add brown sugar, salt, and soda and stir until well mixed. Sift 2 cups cake flour with ginger and add to mixture. Put into a greased 8 x 8 pan and bake about one hour. Serve warm with whipped cream.
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Reviews by Readers
It was chewy (soft) and heavy-ish, with a good gingery flavour, not too sweet. It went down well with the whipped cream. – Reviewed by Yvonne Wall
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