Refrigerator gingerbread cake

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
1 cup Shortening, (Crisco)
4 \N Eggs
1 cup Molasses
1 cup Buttermilk
4 cups Flour
2 teaspoons Baking soda
2 teaspoons Ginger
1 teaspoon Cinnamon

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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