Gingerbread

By Kathryn Washburn Breighner

This recipe is from the Original Silver Palate cookbook and the page in my cookbook is well worn: this recipe is really good! Great flavor and texture, simple to make. This is a cake that I'll throw in the oven if we have unexpected company coming.

1 2/3 c flour
1 1/4 t baking soda
3/4 t cinnamon
3/4 t ginger
3/4 t salt
1 egg, lightly beaten
1/2 c sugar
1/2 c molasses
1/2 c boiling water
1/2 vegetable oil

Stir dry ingedients together; add egg, sugar and molasses. Mix well.

Pour boiling water and oil over the mixture and stir until completely smooth.

Pour into a 9" baking pan, bake in a preheated oven, 350 degrees F, for 35-40 min. until the top springs back and the edges begin to pull away from the sides of the pan.

While it is baking, mix 2/3 c confectioners' sugar with 3 T fresh lemon juice. As soon as the cake comes out of the oven, pour the glaze over the top. Cool.

This cake never lasts long in our house and there are only 2 of us left here!