I have a cookbook from my great grandmother and this is one of the recipes in it. I started making it when Olivia was little and as it happened it was also featured in the Atlanta Journal-Constitution cooking section when she was a baby. Since it’s Christmas I thought I’d share it with you.
In 1996 we actually subscribed to the Atlanta Journal instead of reading it online. The food section was the highlight of the week for me. Every Thursday a section full of recipes and menu ideas landed on my doorstep. I looked forward to it each week.
One week the paper was asking for vintage recipes to be featured in an upcoming story so my mother told them about this one that I made. It was chosen and we were featured a few weeks later. Here I am with long hair and baby Olivia. She was one year old.
1/2 cup shortening
1 stick butter
1 cup sugar
1/2 cup molasses
1 cup boiling water with 1 teaspoon baking soda
2 cups flour
1 teaspoon ginger
1 teaspoon ground cinnamon
1/2 ground cloves
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Cream the shortening, butter and sugar. Add eggs, one at a time and beat until creamy. Stir in the molasses. In a separate bowl mix together the flour, ginger, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the butter mixture. Pour in the cup of boiling water and dissolved baking soda. Batter will be thin. Divide batter between the two loaf pans. Bake for 40 minutes or until cake tests done. Allow cakes to sit for 3 minutes and then invert onto cake plates. Invert again and sprinkle with powdered sugar.
Ingredients ready to go.
Mix together the butter, shortening and sugar.
Add the molasses.
Mix the dry ingredients.
Add dry ingredients to the butter mixture.