- 2 cups molasses
- 3/4 cup butter
- 2 tsp baking soda
- 3 tsp Home Cook’s Pantry German Gingerbread Spice Blend
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup buttermilk
- 1 egg, beaten
Preheat oven to 350°. Grease and flour a 9” x 9” cake pan. Boil molasses and butter in a large saucepan or soup pot on stove, then lower heat to medium. Stir in baking soda, German Gingerbread Spice Blend. Mixture will rise quickly. Remove from heat. Mix and sift together the flour and baking powder, then add to hot mixture alternately with buttermilk. Batter will be hot. In a separate bowl, beat egg then add some of the hot batter to temper. Add egg to batter; mix well.
Pour into cake pan and place cookie sheet under cake pan as batter will continue to rise. Bake for one hour or until top is crusty and firm to touch.Yields 10-12 servings.
Recipe from Memories: Vintage Cake Recipes, by Becky Johnson