Original blog post: https://spatulagoddess.com/2011/04/03/gingerbread-top-loaf/

Recipe source: my mom!

Time required: 2.5 hours (30 min prep, 40 min baking, plus cooling)

Yields: 16 pieces or more

Tools required:

• baking pan 9″ x 9″    (PICTURE ABOVE HAS WRONG TYPE OF PAN)

Ingredients:

• ½ C shortening
• ½ C granulated white sugar
• 1 egg, room temp
• 1 C molasses
• 1 C boiling water
• 2¼ C flour
• 1½ TSP baking soda
• 1 TSP salt
• 1 TSP ginger, ground
• 1 TSP cinnamon, ground
• ½ TSP cloves, ground

Instructions:

1. Pre-heat oven 177°C / 350°F. Boil water in the kettle for later.
2. Grease and flour the baking pan.
3. In a small bowl combine: flour, baking soda, salt, ginger, cinnamon, and cloves.
4. In a large bowl, cream shortening, sugar, and egg, until fluffy.
5. Add molasses to wet mixture and beat in well.
6. Stir in boiling water.
7. Add dry mixture to wet.
8. Pour mixture into baking pan, bake 45 min.
9. Remove loaf from pan.
10. Cool on rack for at least one hour before slicing.