Mrs Keller's Gingerbread

*Mrs Keller's Gingerbread*
Makes one 9 by 13 inch pan, serving 12

This recipe dates back to 1905.   Copied onto a page that is well spattered with use.   How can you resist . . .  the smell when it is baking is pure heaven.

125g of butter, softened (1/2 cup)
190g of sugar (1 cup)
225ml of black strap molasses (1 cup)
(I use a mix of regular molasses and dark treacle)
2 large free range eggs, beaten
330g of plain flour (2 1/2 cups)
1 TBS ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
225ml boiling water
2 tsp bicarbonate of soda (baking soda)

To serve
Sweetened Whipped Cream

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch pan really well.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the molasses until well combined.  Beat in the eggs, one at a time.   Sift together the flour, ginger, cinnamon and cloves.  Stir this in to combine well.   Stir the soda into the boiling water and stir this into the cake batter to thorougly combine.  Pour into the prepared pan.

Bake for 45 to 50 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Cool in a pan on a wire rack for about 5 to 10 minutes before cutting into squares to serve.  Lovely served warm, but also nice sliced and served cold and spread with softened butter.  Yummo!