Serving this recipe with lemon sauce (recipe on page 134) transforms it from a good snack bread into a wonderful warm and light dessert.
¾ cup brown sugar
¾ cup molasses
¾ cup (1½ sticks) butter, melted
2 eggs, well beaten
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons baking soda
2½ teaspoons ground ginger
1½ teaspoons ground cinnamon
⅓ teaspoon cloves
1 cup boiling water
Preheat the oven to 350°. In a large mixing bowl combine the brown sugar, molasses, and butter. In a small mixing bowl beat the eggs and add them to the sugar mixture. In a medium-size mixing bowl sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, and cloves; mix well. In a small saucepan on high heat bring the water to a rolling boil. Add the water to the batter and mix well.
Bake in a 9 × 13-inch floured pan at for 35 minutes or until a toothpick inserted in the middle comes out clean. After removing from the oven, set aside to cool.
YIELD: 24 SERVINGS