I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?

Thank you in advance!!!I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?
Here's a really simple one--no sauce--a very old recipe. To make sour milk, you can just add 1/2 Tbsp lemon juice to 1/2 cup of regular milk. The raisins and nuts are optional.





1/2 cup Sugar


1/2 cup Butter


2 cup Flour


1/2 teaspoon Baking soda


1 1/2 teaspoon Ginger


1/2 teaspoon Cinnamon


1 cup Molasses


1/2 cup Sour milk


1/2 cup Raisins


1/2 cup Chopped nuts








Instructions


Cream sugar, butter, molasses. Sift dry ingredients and beat into sugar mixture alternately with sour milk. Mix well. Fold in raisins and nuts. Bake in greased and lightly floured 13 x 9 pan at 300掳 for one hour.





I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?
Ingredients:


2 cups all-purpose flour, sifted before measuring


1/3 cup sugar


1 teaspoon salt


1/2 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon cinnamon


1 1/2 teaspoons ground ginger


1/2 teaspoon ground cloves


1/2 cup melted butter


1 cup molasses


1 egg


1/2 cup buttermilk or sour milk (1 teaspoon vinegar and enough milk to make 1/2 cup)


1/4 cup hot water


Preparation:


Preheat oven to 350掳. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.


Serve gingerbread with whipped cream or lemon sauce
Gingerbread with Warm Lemon Sauce


If you prefer dark old-fashioned gingerbread with really robust flavor, try using dark molasses instead of light. This recipe works well either way.





SERVINGS 9





1/2 cup sugar


1/2 cup margarine or butter (1 stick), softened


2 cups all-purpose flour


1 cup light or dark molasses


1 tablespoon ground ginger


1 teaspoon ground cinnamon


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1/4 teaspoon ground cloves


1 large egg


Lemon Sauce (below)





1. Preheat oven to 325 degrees F. Grease 8'; by 8'; by 2'; metal baking pan. Line bottom of baking pan with waxed paper; grease waxed paper.





2. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until creamy, about 1 minute.





3. With mixer at low speed, beat in flour and remaining ingredients except Lemon Sauce. Beat in 3/4 cup hot tap water until blended. Increase speed to high; beat 1 minute longer.





4. Pour batter into pan. Bake 55 minutes or until toothpick inserted in center of gingerbread comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; discard waxed paper.





5. Prepare Lemon Sauce. Serve gingerbread warm or cool, with Warm Lemon Sauce.


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Lemon Sauce:


From 2 large lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice.





In 2-quart saucepan, mix 1/2 cup sugar and 1 tablespoon cornstarch until blended. Add lemon juice, lemon peel, 2/3 cup water, and 1 tablespoon margarine or butter. Heat to boiling over high heat; boil 1 minute. Makes about 1 1/4 cups.


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Here my favorite soft gingerbread cake recipe (with 2 different glaze recipes):


http://www.gingerbread-house-heaven.com/gingerbread-cake-recipe.html

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