Bake Time
18-22 minYield
12 servingsRating
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Loading...| 1/2 cup butter 125 mL | |
| 1/3 cup sugar 80 mL | |
| 1 egg | |
| 1 cup fancy molasses 250 mL | |
| 2 1/3 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 580 mL | |
| 1 tsp. baking soda 5 mL | |
| 2 tsp. ground ginger 10 mL | |
| 2 tsp. cinnamon 10 mL | |
| 1 tsp. ground cloves 5 mL | |
| 3/4 tsp. salt 3 mL | |
| 3/4 cup water 180 mL |
A twist of orange turns this old classic into a new staple for the holidays.
| 1. | In a large bowl, cream butter and sugar. Add the egg and molasses and mix. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture, alternately with the water. |
| 2. | Spread onto a greased 15” x 10” x 1” baking pan. |
| 3. | Bake at 350°F for 18-22 minutes or until a toothpick inserted near the centre comes out clean cool on a wire rack. |
| 4. | Mix icing sugar, orange juice and zest. Spread over cake while warm. |
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