I have a pic of this but not with me at the moment-perhaps I will get that done in the next couple of days. I like molasses and was looking forward to a great molasses spice cake type of thing. Instead, there’s a strong taste of molasses and not much else. That said, my mom, sister, and sister’s kids inhaled this. They loved it.
This recipe is an old one. I got it out of a New England Church Suppers cookbook. The name on the recipe is Gladys Anderson from the Willington (Connecticut) Baptist Church. It uses solid Crisco in the recipe. I actually have solid shortening in my pantry so I used it but I image you could use butter in place of the shortening. The rule of thumb, so I’m told, is solid for solid and liquid for liquid.-i.e. canola oil for sunflower or butter for shortening.
My recommendation is to serve at least warm (zap it in the microwave for 30 seconds if neccesary) and top with some Cool-Whip/RediWhip and maybe dust with some nutmeg.
1 egg
1/2 cup white sugar
1/2 cup solid vegetable shortening
1 cup molasses
2 1/2 cups all purpose flour
2 teaspoons baking soda
pinch of salt
1/2-1 teaspoon ground allspice (I used the one teaspoon)
1 cup boiling water
Preheat oven to 325 degrees and grease a 9×13 pan.
In a large mixing bowl, combine the egg, sugar, shortening, and molasses. Beat until thoroughly combined. Sift together the flour, soda, salt, and allspice. Add to the molasses mixture and beat until well combined. While still beating, gradually add the boiling water. Beat until well combined. Pour in the baking pan.
Bake for 30-35 minutes. Serve warm.
