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.