From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1-1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup shortening
  • 1 egg, slightly beaten
  • 2 tablespoons sorghum molasses
  • 1 teaspoon baking soda
  • Scant teaspoon salt
  • 1 cup buttermilk

Combine flour, sugar, ginger and cinnamon.  Cut in shortening.  Reserve 1/4 cup of this mixture for topping.  Add egg to remaining flour mixture; stir in molasses.  Dissolve soda and salt in buttermilk; add to molasses mixture and pour into greased 8-inch square pan.  Sprinkle the reserved topping over batter and bake at 350 degrees for about 30 minutes.  Serve hot.  (This is a coffee cake-type gingerbread.)



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