Gingerbread

• 3/4 c. shortening
• 3/4 c. brown sugar
• 2 eggs
• 2 c. light syrup (Karo)
• 2 1/2 c. flour
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. baking soda
• 1 c. boiling water

1. Cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating after each.
3. Add Karo syrup; mix well. Sift together dry ingredients.
4. Add alternating with water.
5. Pour into a well greased and floured pan.
6. Bake in a preheated oven (350u0b0) for 40 to 45 minutes or until center springs back when touched with fingertips.
7. Gingerbread can be served topped with Cool Whip or a white lemon sauce.

shortening, brown sugar, eggs, light syrup, flour, baking powder, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222574 (may not work)