Month: September 2021

Molasses Gingerbread

Cake

  • 3 Tablespoons shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup pastry flour
  • 1/8 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup PET evaporated milk
  • 1/2 cup molasses

Pre-heat oven to 350. Whisk dry ingredients together. Stir milk and molasses together.

Cream shortening and sugar, add egg and mix again. Alternate adding wet and dry ingredients (about a third of them each time)

Pour into 9″x13″ pan and bake for 30 minutes.

Frosting

  • 1/2 cup sugar
  • 2 Tablespoons cornstarch
  • pinch salt
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 Tablespoon butter
  • 1 cup boiling water
  • 1/2 cup raisins
  • 1/2 cup whipped PET evaporated milk (see below for preparation)

Mix first 6 ingredients (up to butter) in a pan and warm. Once the butter is melted, add boiling water and keep stirring until sauce is thickened. Add raisins and allow to cool.

Once milk and sauce are cool, fold together and place on top of cake.

Preparing Whipped Milk

  • 1/2 cup PET evaporated milk
  • 1/4 teaspoon granulated gelatin
  • 1 teaspoon water

Mix gelatin and water and allow to soak for 5 minutes. While gelatin is soaking, heat milk in a double boiler. Once milk is warm, add gelatin and water and stir until incorporated. Chill in refrigerator and once chilled, whip until stiff.