"Pat-a-cake, pat-a-cake, baker's man!
Bake me a cake as fast as you can.
Pat it and prick it and mark it with a B.
Put it in the oven for Baby and me."

All of us have recited this fun poem as we rhythmatically used our hands to pat our babies' tiny hands. If performed with enthusiasm, the end result produced a big smile and possibly a giggle or two.

Once a week, in the following year, I will bake a cake (pat-a-cake) using a different recipe, present a picture, the recipe and some comments, memories, or history pertaining to the finished product.

I am always glad to hear your remarks, suggestions or send along your favorite cake recipe.

"Let's Bake a Cake!"

Monday, December 5, 2011

Cake Recipe #49 - Gingerbread


Ah, the spice of ginger contained in this cake brings memories of Christmas. This easy-to-make cake is great topped with a mound of whipped cream. Make an extra one to freeze, then thaw for those drop-in guests during the busy holiday season.

Ingredients:2 1/3 cups all-purpose flour, 1/3 cup granulated sugar, 1 cup molasses, 3/4 cup hot water, 1/2 cup shortening, 1 egg, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 3/4 teaspoon salt.

Instructions: Preheat oven to 325 degrees. Grease and flour a 9x9x2-inch square baking pan. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes, scraping bowl occasionally. Pour into prepared pan, spreading evenly.

Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature with whipped cream.

"Betty Crocker's 40th Anniversary Edition Cook Book", Prentice Hall, New York, 1990.

"Let's Bake a Cake!"
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