Difference between revisions of "Peruvian Gingerbread"
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# Serve with whipped [[cream]] flavored with pure [[vanilla]] and [[granulated sugar|sugar]]. | # Serve with whipped [[cream]] flavored with pure [[vanilla]] and [[granulated sugar|sugar]]. | ||
| − | [[Category:Peruvian Desserts]] | + | [[Category:Peruvian cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Gingerbread Recipes]] | [[Category:Gingerbread Recipes]] | ||
[[Category:Molasses Recipes]] | [[Category:Molasses Recipes]] | ||
Revision as of 11:37, 9 May 2012
File:760478466.jpg
Peruvian Gingerbread
Ingredients
- ⅓ cup shortening
- ½ cup sugar
- 1 egg
- 2½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 cup molasses
- 1 cup hot water
Directions
- Butter and flour a 9x 9 cake pan.
- Preheat oven to 375°F.
- Mix flour, baking soda and spices together.
- Set aside.
- Mix molasses and hot water.
- Stir and set aside.
- Cream shortening and sugar.
- Add egg and mix well.
- Add dry ingredients and molasses mixture to creamed mixture.
- Pour into cake pan and bake for 45 minutes.
- Cool in pan for 5 minutes.
- Serve with whipped cream flavored with pure vanilla and sugar.
