Snow Days

We woke up to snow this morning, 

a little reprieve from the mostly muddy winter,

and it seemed just the right sort of morning for gingerbread.  I remember my mother making gingerbread when I was little, and we ate it for dessert with whipped cream on top, and it was GOOD.
Mine is made for breakfast, and we skip the whipped cream and go straight for a lemon glaze poured over the top while the cake is still hot.  Lemon and ginger make fabulous companions.  And a delectable breakfast!

"And I had but one penny in the world. Thou should’st have it to buy gingerbread." – William Shakespeare, Love’s Labours Lost

Gingerbread

1 2/3 cups of flour (I like to use freshly ground wheat)
1 1/4 tsp baking soda
1 1/2 tsp ground ginger
3/4    tsp cinnamon
3/4    tsp salt
1       egg, lightly beaten
1/2    cup sugar
1/2    cup molasses
1/2    cup boiling water
1/2    cup vegetable oil
Preheat oven to 350 F.  Grease and flour a 9-inch pan
Mix dry ingredients together into a mixing bowl, add the egg, sugar and molasses.  Mix well
Pour the boiling water and the oil over the mixture.  Stir thoroughly until smooth.
Pour batter into prepared pan and bake until the top springs back when touched,  35-40 mins.
While the gingerbread is still hot, pour the glaze (2/3 cup powdered sugar  and 3 Tbsp of lemon juice) over the top and cool in the pan.