Special Ginger Mouse Cakes
Yields 1 cake or 12 muffins
Maureen Vivino was given this old Irish family recipe by Stella Malloy, her grandmother. We like it because it has all the dark spiciness of gingerbread with the bouyant spring of a cake.
1/2 cup butter
scant 1/2 teaspoon ground cloves
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup molasses
11/2 teaspoons baking soda
21/2 cups unbleached white flour
1 cup hot water or hot strong freshly
1 teaspoon cinnamon
Butter an 8 x8-inch cake pan or a muffin tin and set aside.
Cream together the butter and sugar until smooth. In a large bowl,
beat the egg into the molasses and add the creamed mixture.
Sift together the dry ingredients, except the baking soda. Fold the dry ingredients into the wet ingredients.
Preheat the oven to 3500
Dissolve the baking soda in the water or coffee and add it to the batter, beating vigorously for several minutes.
Spoon the batter into the cake pan or muffin tin. Bake the cake for 45 minutes to an hour or until a knife inserted in the center comes out clean.
Bake muffins about 30 minutes.
Top Ginger Cakes with Lemon Custard Sauce (p. 276) for a real treat.