Table of Contents
This dark, moist gingerbread cake combines the old-fashioned flavors of ginger and molasses. The recipe was passed down to me from a dear aunt. —Ila Mae Alderman, Galaz, Virginia Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in egg.
Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.
Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…