From Mom. Hits the spot every single time. I served this straight from the over after hosting Bible study tonight and it was spicy and warm, a big hit. I baked a big pan so I could revel in the left-overs.
Ingredients:
3/4 C. butter
3/4 C. brown sugar
3/4 C. light molasses
2 eggs
2 1/2 C. flour
1/8 tsp. salt
1 tsp. cinnamon
1-2 tsp. ginger
1/2 tsp. cloves
1 C. water or orange juice
2 tsp. baking soda
Directions:
1) Preheat the oven to 350F. Grease and flour a 9 x 13 baking pan.
2) In smaller mixing bowl, combine together flour, salt, cinnamon, ginger, and cloves.
3) Cream butter and sugar together with hand mixer in larger bowl. Add in eggs and molasses, beat together until thoroughly blended.
4) Add orange juice or water to small pot on stove, bring to boil. While this is coming to a boil, stir the flour mixture into the molasses mixture by hand.
5) When the orange juice has come to a boil, add the baking soda directly to the orange juice, stir quickly, and the quickly add the foaming orange juice to the cake batter. Beat in thoroughly and quickly by hand. If you don't beat thoroughly, your cake might be uneven, if you go too slowly it won't rise as high.
Alternately, you can pour the batter minus the orange juice/baking soda into the pan and then pour the orange juice/baking soda over the batter without stirring it. This will produce a cake with two distinct layers, one dense on the bottom and a lighter one on top. I don't like this cake as much as the thoroughly stirred version.
6) Pour batter into pan, bake for 30-40 minutes and remove from oven when golden brown at the edges.
Serve warm or cold. I like to serve this with warm homemade or canned applesauce, Cool Whip/whipped cream, or with strawberries or peaches.
Ingredients:
3/4 C. butter
3/4 C. brown sugar
3/4 C. light molasses
2 eggs
2 1/2 C. flour
1/8 tsp. salt
1 tsp. cinnamon
1-2 tsp. ginger
1/2 tsp. cloves
1 C. water or orange juice
2 tsp. baking soda
Directions:
1) Preheat the oven to 350F. Grease and flour a 9 x 13 baking pan.
2) In smaller mixing bowl, combine together flour, salt, cinnamon, ginger, and cloves.
3) Cream butter and sugar together with hand mixer in larger bowl. Add in eggs and molasses, beat together until thoroughly blended.
4) Add orange juice or water to small pot on stove, bring to boil. While this is coming to a boil, stir the flour mixture into the molasses mixture by hand.
5) When the orange juice has come to a boil, add the baking soda directly to the orange juice, stir quickly, and the quickly add the foaming orange juice to the cake batter. Beat in thoroughly and quickly by hand. If you don't beat thoroughly, your cake might be uneven, if you go too slowly it won't rise as high.
Alternately, you can pour the batter minus the orange juice/baking soda into the pan and then pour the orange juice/baking soda over the batter without stirring it. This will produce a cake with two distinct layers, one dense on the bottom and a lighter one on top. I don't like this cake as much as the thoroughly stirred version.
6) Pour batter into pan, bake for 30-40 minutes and remove from oven when golden brown at the edges.
Serve warm or cold. I like to serve this with warm homemade or canned applesauce, Cool Whip/whipped cream, or with strawberries or peaches.
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