Nana's Gingerbread

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 9-inch square baking pan. Whisk the flour, sugar, ginger, allspice, and cinnamon in a large bowl. Stir the molasses, butter, and eggs together in a medium bowl (some pieces of butter will remain).

2. Make a well in the center of the flour mixture. Add the molasses mixture to the well and stir until well blended. Stir the baking soda and boiling water together in a medium liquid measuring cup, pour over the batter, and stir until the butter is completely melted. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool completely in the pan, at least 1 hour. Serve. (The cake can be stored at room temperature for up to 4 days.)

Description: “The history of gingerbread is a long and interesting one that goes back for centuries. It has roots in the Crusades, the medieval fairs of England, and the Christmas celebrations of Germany and other countries. Regardless of its origin, what all have in c” S(Internet Address): “http://www.cookscountry.com/recipe.asp?recipeids=4775&bdc=57300&extco e=L7MN5AI00”

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Per Serving (excluding unknown items): 122 Calories; 1g Fat (7.9% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 223mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : This recipe calls for strongly-flavored blackstrap molasses, but dark molasses can also be used and is typically easier to find. Serve this gingerbread with applesauce, whipped cream, or vanilla ice cream.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0