Mrs. Pearson's Gingerbread
This recipe is from my mother's file. It is dated 1931. Mother made the cake
many times. It was a family favorite. It is very moist and spicy molasses cake
and not overly sweet. Dust with powdered sugar or serve with whipped
cream or frost with English Carmel Frosting.
This recipe is from my mother's file. It is dated 1931. Mother made the cake
many times. It was a family favorite. It is very moist and spicy molasses cake
and not overly sweet. Dust with powdered sugar or serve with whipped
cream or frost with English Carmel Frosting.
| All rights reserved. |
Old Fashioned Cookies
Family and vintage recipes
1/2 c sugar
1/2 c butter
1 or 2 eggs
1 c dark molasses
2 1/2 c sifted flour
1 1/2 t baking soda
2 t cinnamon
2 t ginger
1 t alspice
1/2 t salt
1 c very hot tap water
1 c raisins (optional)
Cream butter and sugar. Add beaten egg and molasses. Stir
together dry ingredients and add. Add hot water and optional
raisins. Beat until smooth. Grease and flour 9x13 cake pan.
Place batter in pan and bake 350 degrees for 35 minutes.
1/2 c butter
1 or 2 eggs
1 c dark molasses
2 1/2 c sifted flour
1 1/2 t baking soda
2 t cinnamon
2 t ginger
1 t alspice
1/2 t salt
1 c very hot tap water
1 c raisins (optional)
Cream butter and sugar. Add beaten egg and molasses. Stir
together dry ingredients and add. Add hot water and optional
raisins. Beat until smooth. Grease and flour 9x13 cake pan.
Place batter in pan and bake 350 degrees for 35 minutes.
 | |  | |  | |  |
Google, as a third party vendor, uses cookies to serve ads on this site. Google's use of the DART cookie enables it to
serve ads based on visits to this sites and other sites on the Internet. You may opt out of the use of the DART
cookie by visiting the Google ad and content network privacy policy.
serve ads based on visits to this sites and other sites on the Internet. You may opt out of the use of the DART
cookie by visiting the Google ad and content network privacy policy.