Ingredients
-
-
1/2
-
1/3
-
2/3
-
2
-
-
1 3/4
-
1/2
-
1/2
-
1
-
1 1/2
-
1
-
1/2
-
1/4
-
2/3
Directions
Gingerbread/Gingerbread Cake, This is my grandmother’s recipe from the 1930’s It’s my favorite spicy gingerbread/cake recipe that’s wonderful served warm with whipped cream or butter Prep time is estimated , Is this recipe enough fora Bundt pan? It says to use an eight-inch square pan
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Grease and Flour an 8" Square Pan (or Use Pam). |
|
3
Done
|
the Ingredients Listed Under "cream Together" Should Be Added One Ingredient at a Time, Creaming in Between Each Addition. |
|
4
Done
|
When You Have Finished Adding/Creaming All the Liquid Ingredients, Keep Beating the Liquid Mixture, Folding in the Dry Mixture, Alternating With the 2/3 Cup Sour Milk. |
|
5
Done
|
Once Everything Is Mixed in, Pour the Batter Into the Prepared Pan. |
|
6
Done
|
Bake at 350. Check For Doneness by Inserting a Toothpick in the Middle. |
|
7
Done
|
When It Comes Out Clean, It's Done. |
