Drop Ginger Cakes

Ingredients

• 3 eggs
• 1 cup sugar
• 1 cup butter
• 1 pint New Orleans molasses
• 1 pint sour milk (or hot water with 2 teaspoons baking powder)
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Stir in the molasses and sour milk (or hot water with baking powder).

5. In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and cloves.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Drop spoonfuls of the batter onto a greased baking sheet.

8. Bake for 10-12 minutes or until golden brown.