Little Mama's Gingerbread aka Pfefferkuchen

My great grandmother made this cake each fall. At Oktoberfest in Germany vendors sell decorated gingerbread hearts to give to your sweetheart, leaving the festival without getting a heart for your honey was a no-no. This cake was my great-grandma's way of saying "ich liebe dich" to us all.

Gingerbread:

1/2 c. sugar

½ c. shortening

1 egg

1 c. molasses

2 ½ c. sifted flour

1 ½ tsp. soda

1 tsp. ginger

½ tsp. salt

1 c. hot water

Cream sugar, shortening, add beaten egg, molasses, then dry ingredients sifted together. Mix well. Add hot water last, beat until smooth. Batter is soft but makes a fine cake. Bake at 325° to 350°. Ice cake with 7 Minute Frosting.

**a time to bake was not included with this recipe. I timed my last cake out to 30 minutes at 350° in a standard 9 x 13”cake pan.

7 Minute Frosting

1 ½ c. sugar

½ c. water

2 egg whites

2 tsp Karo syrup, light

1 tsp. vanilla

In a double boiler combine sugar, cold water, egg whites, corn syrup and a dash of salt. Beat 3 seconds at low speed. Place over boiling water. Cook 7 minutes while beating at high speed with mixer or until soft peaks form. Remove from heat, add vanilla and whip with a spoon. Goes great on gingerbread and angel food cake.