SPONGE GINGER CAKE

INGREDIENTS

1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda

COOKING DIRECTIONS

Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.

Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).

CRUMB CAKE

INGREDIENTS

1/2 cup butter
1 cup sugar
1 egg
2 tablespoons light molasses
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup buttermilk
2 cups flour

COOKING DIRECTIONS

Cream butter and add sugar gradually until light and fluffy. Add egg and continue to beat. Stir in molasses. Sift together flour, salt, and spices.

Dissolve soda in buttermilk. Add dry ingredients alternately with liquid.

Pour into a greased 9 inch square pan. Sprinkle crumb topping on batter and bake in a 350°F oven for 30 to 35 minutes.

Crumb Topping:

3 tablespoons flour
3 tablespoons brown sugar
2 1/2 tablespoons butter
1/8 teaspoon salt
2 tablespoons chopped pecans

COOKING DIRECTIONS

Blend all ingredients well and sprinkle on top of unbaked cake.