The Boston cooking-school cook book

by Fannie Merritt Farmer

Soft Sugar Gingerbread

2 eggs

1 cup sugar

1¾ cups flour

3 teaspoons baking powder

½ teaspoon salt

1½ teaspoons ginger

⅔ cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add alternately with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a moderate oven.