Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Shortening |
| ½ cup | Sugar |
| 4 \N | Eggs |
| 1 cup | Dark molasses |
| 4 cups | Cake flour; sifted |
| 3 teaspoons | Ginger |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Allspice |
| 2 teaspoons | Soda |
| 1 cup | Buttermilk |
| 1 teaspoon | Vanilla |
Cream together the shortening and sugar and add the eggs and molasses. Sift together the flour ginger cinnamon, allspice, and soda and add to the molasses mixture alternate1y with the buttermilk. Mix well and add vanilla.
Place in a covered bowl. Will keep in a refrigerator for two weeks. When ready to bake, fill greased muffin tins ⅔ full. Bake at 350°F for 25-30 minutes.
Source: La Pinata
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.265 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998