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January 29, 2014

LEMON GINGER BREAD

Ingredients:
All purpose flour - 1 2/3 cup
Butter - 3 tbsp
Sugar - 1/4 cup
Lemon - 1, sliced thinly
Baking soda - 1 tsp
Ground cinnamon - 1 tsp
Ground ginger - 3/4 tsp
Salt - 1/2 tsp
Vegetable shortening - 1/3 cup
Sugar (for batter) - 1/3 cup
dark molasses - 2/3 cup
Egg-1
Hot water - 1/2 cup 

Method:

  • Butter a 9" ring mold generously with butter, making sure there is a thick layer on bottom of ring mold. Sprinkle the 1/4 cup of sugar evenly onto bottom of ring  (do not coat sides with sugar); arrange lemon slices, overlapping slightly, in a layer over sugar.
  • Sift flour, baking soda, cinnamon, ginger and salt.
  • Beat shortening and the 1/3 cup of sugar until fluffy and light in a large bowl; beat in molasses and egg. Stir in flour mixture, half at a time, blending well after each addition.
  • Stir in hot water. Carefully pour batter over lemon slices in prepared pan.
  • Bake in moderate oven (350) 40 minutes or until center springs back when lightly pressed with fingertip.
  • Loosen cake around edge and center with a sharp knife; immediately invert onto serving plate. Let stand for 5 minutes then lift the pan.
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