Cherry Gingerbread with Lemon Cream
Source of Recipe
internet list
List of Ingredients
3/4 cup all purpose four
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
dash of salt
dash of ground allspice
1/4 cup shortening
2 tablespoons brown sugar
1 egg
3 tablespoons molasses
1/4 cup boiling water
2 tablespoons snipped dried cherries or
mixed dried bruit bits
2 teaspoons finely chopped crystalized ginger
3/4 cup whipped cream optional
1 teaspoon finely shredded lemon peel
optional
Recipe
Generously grease the bottom and halfway up the side of a 1 pint straight sided, wide mouth canning jar. Flour the jar; set aside. In a bowl, stir together flour, baking powder; baking soda, cinnamon, salt and allspice. In a mixing bowl, beat shortening and brown sugar with an electric mixer on
medium speed until combined. Add egg and molasses. Beat 1 minute more. Alternately add flour mixture and boiling water, beating on low speed after each addition. Stir in cherries or fruit bits and ginger. Pour into prepared canning jar. Cover jar tightly with greased foil, greased side down. Place in a 3 1/2 or 4 quart crockery cooker. Pour 1 cup water around the jar. Cover; cook on high heat setting 1 3/4 hours or until a tooth
inserted near the center comes out clean. Remove jar from cooker; cook 10 minutes. Using a small spatula, loosen bread from sides of jar; remove from jar. Cool 20 minutes on a wire rack. cut bread into 12 slices; place 2 slices on a dessert plate. If desired, combine the whipped cream and lemon peel; top each serving with whipped mixture. Makes 6 servings.
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