Here’s hoping all my readers had a wonderful Thanksgiving. I so enjoyed cooking and baking and spending a lovely afternoon with my favorite people in the world – my family!
Just in case you have more company coming and still feel like baking, here’s a quick cake you can whip up in no time at all! I’m thinking of experimenting by using leftover gingerbread for a Rum Raisin Bread Pudding. I’ll let you know how it turns out.1/2 tsp. Salt
Beat until creamy:1/2 cup Butter, softened 1/2 cup Brown Sugar
Add to above:
1 Egg, whole
Mix alternately with dry ingredients:1 cup Molasses 1 cup Strong Coffee
Pour batter into greased 9″ pan. Bake at 350 degrees for 30 minutes or until tests done with toothpick.
When cool, sprinkle with confectioners sugar. Serve with a dollop of fresh whipped cream.