Today I was going to impress you with my collection of different cake pans.
I had a rough draft all made up and ready when I realized that several of them were out on loan. So no pictures could get taken.
I scratched that idea and realized that things happen for a reason. They always do.
The way I figure it, my cake pan story is not ready to be told.
It is not meant to be at the moment anyway.
That is not to say that I wont tell the story, just not on this post.
No sir, this post is all about gingerbread, weather it be in a regular cake pan or my cute little gingerbread cakelette pan that I got from William Sonoma.
This cake is full of molasses and ginger flavor. It is just in time for the holidays.
All you need is a glass of milk to wash it down.Enjoy!
Gingerbread Cake
1/2 cup shortening 1 egg 1 cup molasses 1 cup boiling water 2 tablespoons sugar 2 1/4 cup all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon Directions Preheat the oven to 325 degrees. Mix the shortening with the egg. Mix in the molasses and water.In a separate bowl mix sugar, flour, baking soda, salt, ginger and cinnamon.
Add to wet ingredients. Beat until smooth.
Bake in a gread 9 inch pan for 45-50 minutes, or if you have a special gingerbread pan like mine,
bake for 30 minutes or until a tooth pick inserted in the middle comes out clean.
