Categories: Cakes 
      Yield: 1 servings 
  
      1 x  ELLIE COLLIN CMKD93F                2 ts GROUND GINGER 
  2 1/4 c  ALL-PURPOSE FLOUR                   1 ts GROUND CINNAMON 
    3/4 c  SUGAR                             1/2 ts GROUND CLOVES 
      1 ts BAKING SODA                         1 c  MARGARINE; softened 
    1/2 ts BAKING POWDER                     3/4 c  WATER;hot 
    1/4 ts SALT                              1/2 c  MOLASSES 
  
  Preheat oven to 350-degrees (pan method) or 325-degrees for jars. 
   Grease (use shortening) a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr 
  Quilted Crystal Jelly Jars (#14400-80400)-- they MUST have straight sides, 
  no buldges in the jars. Also, the jars will have to be sterlized 
  first--boil them  for 10 minutes, leave the lids and rings in the water 
  until  you're ready to use them; remove the jars and allow them to air-dry 
  and cool before greasing. Use a pastry brush to grease the jars. DO NOT use 
  Pam or Baker's Secret!  In a large bowl, combine flour, sugar, baking 
  powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, 
  water and molasses until well blended. 
   Pour into prepared pan or divide equally among the 5 jars. Place jars onto 
  a cookie sheet or they'll tip over. PAN METHOD-- Bake in preheated 
  350-degree oven for 40-50 minutes or until cake tester inserted in center 
  comes out  clean. Cool slightly on wire rack. 
   JAR METHOD--Bake in a preheated 325-degree oven for 35 to 40 minutes or 
  until cake tester inserted deep into the center of each jar comes out 
  clean. 
   Have your lids ready (HOT). Take one jar at a time from the oven (using 
  heavy-duty mitts--the jars ARE HOT!) and place a lid on, then the ring. 
  Tightly screw on lids. Allow to cool on your counter top. You'll know when 
  the jars have  sealed, you'll hear a "plinking" sound. If you don't hear 
  the sound wait until the jars have cooled, then press down on the jar lids, 
  they shouldn't move at all.  If you'd like to decorate the jars, wait until 
  they've  cooled completely. Remove the ring (the lids should have sealed by 
  now) and place a wad of cotton in the center of each lid; place a piece of 
  decorative cloth (about 3 inches larger in circumference than the jar lid, 
  cut with pinking  shears) over the cotton. Screw the ring back on. If you'd 
  like to decorate further, use your hot glue gun, it's wonderful to glue on 
  dried flowers, ribbons--use your  imagination! If you like spicey and moist 
  gingerbread,  you'll love this one.