Glorious Gingerbread and Apple Bake
Serving Size / Yield
- 6 lg. apples, peeled and chopped
- 1 1/2 C. granulated sugar, divided
- 1 cup dark molasses
- 1/2 cup butter, softened
- 2 eggs, lightly beaten
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup boiling water
Place the apple in a large buttered saucepan over medium heat and saute apples for 5 minutes. Transfer to a small bowl.
Mix remaining sugar in another bowl with the molasses and butter until it forms a smooth paste. Add the eggs.
In a third bowl, mix the dry ingredients. Gently fold in the molasses mix, and then the eggs.
Pour mixture into a two liberally greased 9-inch cake pans and spread evenly in the pan. Bake for a half hour or until a knife can be inserted into the center of each cake and come out clean.