Ginger Drop-Cakes
These delightful Ginger Drop-Cakes offer a comforting taste of the past with a warm, spicy kick. The recipe combines molasses, ginger, and raisins for a rich, aromatic flavor profile. Baked in muffin tins, these tender cakes are perfect for a cozy afternoon treat or a simple dessert.
Ingredients
- 1 C Molasses
- 1/2 C Boiling water
- 2 1/4 C Flour
- 1 t Baking soda (Originally soda (saleratus).)
- 2 t Ground ginger
- 1/2 t Salt
- 1/2 C Chopped raisins
- 4 T Melted butter
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe). For greasing muffin pans.)
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease muffin pans with butter.
- 2In a large bowl, put the molasses. Add the boiling water. In a separate bowl, sift together the flour, baking soda, ginger, and salt. Add the dry ingredients to the molasses mixture.
- 3Add the raisins and melted butter to the batter. Beat well for two minutes.
- 4Pour the batter into the prepared muffin pans, filling the cups about halfway. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean, at 350°F (175°C).
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