Gram Danning’s Ginger Cream Slices
  • 1 cup sugar
  • 1 cup shortening [try Earth Balance or trans fat free Crisco]
  • 2 eggs
  • ⅔ cup molasses
  • 1 teaspoon baking soda
  • 1 cup lukewarm water
  • 1 teaspoon ginger
  • 2 tablespoon fresh grated (minced) ginger (this is one of the changes I have made)
  • ⅓ cup small dice crystallized ginger (this is another of the optional changes I made)
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 cup flour
Fondant Icing:
  • 2 cup sugar
  • 1¼ cup dairy-free milk alternative
  • 1 teaspoon margarine or butter alternative
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  1. -Grease and flour a 10×16″ sheet pan (I lined my pan with parchment paper instead of buttering and flouring). Preheat oven to 350f.
  2. -Cream shortening; add sugar. Beat until light and fluffy.
  3. -Add eggs one at a time, beating well after each addition. Add molasses, blend together.
  4. -Sift flour, measure, sift again with salt and spices. Mix soda with lukewarm water.
  5. -Add dry ingredients alternately with liquids to the creamed mixture.
  6. -Pour into greased and floured 10×16 inch pan.
  7. -Bake for 20 minutes or until the top of the cake springs back when lightly pressed. When cool, spread with following icing. Cut into as many slices as you like (I tend to get about 40, or less if we are looking for a big hunk of ginger love).
Fondant Icing:
  1. -Cook sugar, milk and butter to soft ball stage (232-235 degrees f). Cool
  2. -Add vanilla and salt. Beat until creamy and of spreading consistency.
Recipe by Go Dairy Free at