Why I Love This Recipe
Mustard enhances other flavors at the expense of its own characteristics. In this gingerbread you'll hardly notice it. The original recipe comes from a handwritten cookbook in Mystic, Connecticut-I found it in The Spice Cookbook by Avanelle Day and Lillie Stuckey.
Ingredients You'll Need
2 1/4 cups sifted all purpose flour
1 1/2 tsp double acting baking powder
1/2 tsp salt
1/2 tsp soda
1/2 tsp ground cloves
1 tsp powdered mustard
1 tsp cinnamon
1 tsp ground dry ginger
1/2 cup shortening
1/2 cup brown sugar
1 cup unsulphered molasses or Pure Cane Syrup
1 large egg
1 cup hot water
Preheat oven to 350 degrees
Sift the first three ingredients and set aside.
Add soda and spices to shortening and mix well.
Gradually blend in sugar and molasses.
Beat in egg.
Add flour mixture alternately with hot water.
Beat batter at least 1 minute.
Turn batter into well greased and floured 9 x 9 x 2 inch pan.
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes.
Turn out onto a wire rack to finish cooling.
If desired serve warm with whipped cream.