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Date Gingerbread
This old fashioned gingerbread is a molasses spice cake. Top this gingerbread with a big dollop of fresh whipped cream or frozen thawed whipped topping, and sprinkle that with a little cinnamon sugar. I like it warm with a scoop of ice cream!
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
- 1/4 cup softened butter
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup evaporated milk
- 1/2 cup water
- 1 tablespoon vinegar
- 1 cup light molasses
- 1 1/2 cups chopped dates
Instructions:
In mixing bowl with electric mixer, cream butter until light and fluffy. Sift flour with salt, soda, and spices; add to creamed butter. In a separate bowl, combine evaporated milk, water, vinegar, and molasses. Add half of the liquid to the butter mixture; beat on low speed until well blended. Stir in remaining liquid then fold in dates. Pour into a buttered and floured 9-inch square pan. Bake at 375° for 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Serve warm with whipped cream or lemon sauce, if desired.
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