Gingerbread cake with molasses meringue topping recipe from 1965 - Click Americana (2024)

Ingredients

• 1/2 cup Kellogg's All-Bran cereal
• 1/2 cup Brer Rabbit Molasses
• 1/4 cup shortening
• 1/4 cup boiling water
• 2 egg yolks
• 1 cup sifted flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ginger
• 2 egg whites
• 1 tablespoon Brer Rabbit Molasses

Instructions

1. Measure Kellogg's All-Bran, Brer Rabbit Molasses, shortening and boiling water into mixing bowl.
2. Stir until shortening is melted.
3. Add egg yolks and beat well.
4. Let stand 5 minutes.
5. Sift together flour, baking powder, soda, salt and spices; add to bran mixture, stirring only until combined.
6. Spread in greased 9- by 9-inch baking pan. (If the Teflon-coated pan is used, no greasing is needed).
7. Bake in moderate oven (350 F) about 20 minutes.
8. Cool slightly.
9. For the meringue: Beat egg whites until foamy.
10. Add molasses and beat until stiff.
11. Spread over slightly cooled gingercake.
12. Return to oven and bake an additional 8 minutes or until golden brown.
13. Yields 9 three-inch square servings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

• 

  M KITCHEN WORLD Heat Resistant Silicone Spatulas Set of 4, Orange

• 

  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

• 

  Wilton Recipe Right Non-Stick 9-Inch Square Baking Pan with Lid, Set of 2

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.