Victorian Gingerbread


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1 cup sugar
1 cup melted butter
1 cup sour cream
1 cup dark molasses
2 cups flour
2 eggs
1 teaspoon baking soda
2 teaspoons ginger
1/2 teaspoon allspice
pinch of cinnamon and of mace


Beat the eggs well and add to them the sour cream, molasses and sugar. Stir in the flour sifted with the soda and spices. Add the melted butter and beat well. Fill a cake pan ¾ full and bake the gingerbread in a moderate (325 degrees F) oven for about 35 minutes, or until done. Serve hot as a bread for tea with butter, or hot with whipped cream as a dessert which is particularly popular with children, or serve cold as a cake.

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