Upside Down Gingerbread Cake

Ingredients

• IV2 tablespoon butter
• V2 cup molasses
• 1 egg well beaten
• V2 cup sugar
• 1% cup flour
• x/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup boiling water

Method

1. 1

   Melt butter in skillet, add molasses and heat to boiling.

2. 2

   Pit slices of pineapple into the bottom of the skillet, fill with nuts and raisins.

3. 3

   Cream shortening and sugar, add beaten egg, molasses, and flour mixed with spices and baking powder.

4. 4

   Mix thoroughly, add boiling water.

5. 5

   Bake in moderate oven for 30 to 35 minutes.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 11. The excerpt below is the record exactly as published.

1 teaspoon cinnamon % cup sour milk or buttermilk 1/2 teaspoon salt Sift flour once, measure, add baking powder, soda, spices and salt, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk. Beat after each addition until smooth. Pour into greased pan or a ring mold. Bake in moderate over (350 degrees F.) ll/± hours. Serve with whipped cream. As a variation use gingerbread as the base for fruit shortcakes. Serves 6. Mrs. J. L. Stoudemire SOUTHERN SPICY GINGERBREAD (Very old recipe) 2 eggs 2 teaspoons each soda and gin- % cup brown sugar ger % cup molasses (home made is l^o teaspoon cinnamon best) V2 teaspoon each cloves, nutmeg % cup melted shortening and baking powder 2x/2 cups flour 1 cup boiling water Add beaten eggs to the sugar, molasses and melted shortening, then add the dry ingredients which have been mixed and sifted and lastly the hot water. Bake in small individual pans or in a shallow pan in moderate oven 350 degrees, 30 to 40 minutes. Miss Abbie Peeler 23 SOFT GINGERBREAD (Very old recipe, belonged to Mrs. Peeler's grandmother) 1 tablespoon shortening; 1 cup brown suiiar, or white, 1 egg, 1 cup molasses, 3 cups flour, 2 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon allspice, 3 teaspoons baking powder, l/o teaspoon salt, 1% cups sweet milk. Soften shortening not melting, add the sugar, egg, and cream all together. Stir in the molasses, and add the flour, spices, salt, baking powder has been sifted together, and add the milk. Bake in a shallow pan thirtyfive minutes in (325 P.). Mrs. George C. Peeler UPSIDE DOWN GINGERBREAD CAKE IV2 tablespoon butter melted in iron skillet, add V2 cup molasses or syrup. Heat to boiling point. Set aside in warm place. Pit slices of pineapple into bottom of skillet. Fill in between with nuts and raisins. Cream 3 table spoons shortening and V2 cup sugar, add 1 egg well beaten, V2 CUP molasses or syrup, 1% cup flour to which has been added x/2 teaspoon each of ginger, cinnamon, cloves, nutmeg, salt and soda, 1 teaspoon baking powder. Mix thoroughly. Add V2 cup boiling water. Bake in moderate oven 30 or 35 minutes. Mrs. Luther French MOUNTAIN CAKE 1/2 lb. butter 1 lb. sifted flour J lb. sugar 6 eggs beaten separately 1 teaspoon each baking powder 1 tea cup sweet milk and cream ol tartar Mix and bake as for pound cake. Mrs. /. B. Sheets (Mother of Mrs. Will Eagle) JAM CAKE (very old recipe) 2 cups sugar G eggs 4 cups flour — good measure 1 lb. raisins 11L. cups butter 1 teaspoon soda 1 cup buttermilk 1 heaping tablespoon cinnamon 2 cups blackberry jam 1 tsp nutmeg 2 cups cherry preserves Cream shortening and sugar, add eggs well beaten, then butter- milk and soda and mix well Then add jam, preserves, raisins, cin- namon and nutmeg and mix. Then add flour which has been sifted three times. Bake in five layers and put together with this filling: 1 lb. tigs, cut and cooked until tender, add 1 cup sugar, cook until very thick. Put together with caramel filling: 8 cups brown sugar Vi lb. butter 2 cups milk Cook sugar, milk and butter until forms a soft ball when tried in water. Remove from fire and let cool and beat until creamy, add figs and spread on cake. Miss Ida Shuping 2A SEA FOAM CAKE 1 cup sugar 2 teaspoons cinnamon 3 eggs 1 teaspoon cloves 2|3 cups butter 1 teaspoon nutmeg 1

Cook this with the app: pantry check, scaling, and the assistant.