Traveling Gingerbread

Here's a great recipe with a story.  It was given to me by a friend in 1976, written on the back of a campaign letter for Carter/Mondale.  That gives it some vintage cachet, I'd say.  The first time I baked this was one of those Thanksgivings when we went from house to house to see everyone.  That's when it earned its name; a good friend liked it so much, he humbly asked, "is this traveling gingerbread?"  So here it is,

Traveling Gingerbread

Serves 12 - 35 minutes - 350 degrees - 9x12 pan
1/2 c. sugar                      1 tsp. cinnamon
1/2 c. butter                     1 tsp. ginger
1 c. dark molasses            1/2 tsp. cloves
2-1/2 c. sifted flour           1/2 tsp. salt
1-1/2 tsp. soda                 1 c. hot water
1 egg, beaten

Cream sugar & butter.  Add beaten egg and molasses (try substituting real maple syrup sometime, yummy yum-yum, but adjust moisture since the syrup is thinner).  Add dry ingredients sifted together.  Add hot water and beat until smooth.  The batter should be very soft.  Pour the batter into a greased and floured pan and bake 35 minutes at 350 degrees.  Cool, cut in squares and top with  whipped cream or frosting.  I like lemon sauce best -- a simple thing of fresh lemon, corn starch and sugar.