Recipe: Gingerbread with Nut Topping (1960's)

GINGERBREAD WITH NUT TOPPING

2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon, divided use
2 teaspoons ground ginger
1/3 cup shortening
1 egg
1/2 cup and 2/3 cup sugar, divided use
2/3 cup molasses (dark, if possible)
3/4 cup sour milk
4 tablespoons butter, melted (for the topping)
1/4 cup broken nut meats

Sift flour once, measure, then add baking powder, baking soda, salt, 1 teaspoon cinnamon and the ginger and sift three times. Set aside.

Cream shortening, add 1/2 cup sugar and egg and beat until light and fluffy. Add molasses then milk and dry ingredients. Mix well. Pour into well greased and floured 8- or 9-inch cake pan.

For the topping, melt butter with the remaining 2/3 cup sugar. Add the remaining 1 teaspoon cinnamon and 1/4 cup nuts. Spread over gingerbread batter in pan.

Bake 30 to 35 minutes at 350 degrees F.

Mrs. Curtis V. Davis

From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Newspaper recipe clipping, 1960's