Refrigerator gingerbread cake
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Sugar |
1 | cup | Shortening, (Crisco) |
4 | Eggs | |
1 | cup | Molasses |
1 | cup | Buttermilk |
4 | cups | Flour |
2 | teaspoons | Baking soda |
2 | teaspoons | Ginger |
1 | teaspoon | Cinnamon |
Directions
Mix dry ingredients well. Cream sugar and shortening. Add eggs and mix well. Add 1 cup molasses and mix well. Stir in dry ingredients alternately with buttermilk. Mix well. Bake as needed. Raw mixture keeps 4-5 days in refrigerator. Bake at 350 deg . F for 30 minutes, or 15 minutes for cupcakes.
Microwave: Cook on 30% power for 1 minute, and high for approximately 30 seconds for 3 muffins.
NOTES : Good topped with whipped cream. Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #509 by Carolyn <c4@...> on Mar 10, 1997.
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