Since we are coming up on Mother’s Day, I wanted to share an old recipe that my mom used to make for us which she served with a warm lemon sauce. I have used boxed lemon pudding (the cooked variety) for this, but I much prefer the Pineapple Upside Down Cake. It is best served warm!

Happy Mother’s Day!

Grandma Ann’s Gingerbread

1/2 Cup shortening 1 Egg

2 Tablespoons sugar 1 Teaspoon cinnamon

2 1/4 Cups flour 1 Teaspoon ginger

1 Cup molasses 1 Teaspoon baking soda

1 Cup boiling water

Cream shortening & sugar, add dry ingredients and molasses.

Stir in the boiling water.

Pour into 9″ greased pan and bake for about 30 minutes at 325 degrees.

Serve with whipped cream or lemon pudding.

The variation is to put 1 large can of crushed pineapple (do not drain) in the bottom of a 9″ pan and sprinkle 1/2 cup brown sugar over the pineapple, pour the batter over all and bake until done.

Flip upside down on large platter and serve with whipped cream.

When mom wanted to “fancy it up”, she used pineapple rings and put a cherry in the center of each ring before adding the batter.