Early American Ginger Cakes Recipe
Ingredients
| Cakes | ||
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| 1/4 cup CRISCO® Vegetable Oil | ||
| 1/3 cup 2% lowfat milk | ||
| Vanilla | 1/2 Teaspoon | |
| 1/2 cup dark molasses | ||
| Sugar | 2 Tablespoon | |
| Cinnamon | 1/8 Teaspoon | |
| Ginger | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
Directions
Heat oven to 375°F.
Place paper or foil liners in 12 medium (about 2 1/2-inch) muffin cups.
For cakes, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
Stir in raisins.
Combine eggs and Crisco® Oil in small bowl.
Mix well.
Stir in milk and vanilla.
Add molasses.
Mix well.
Stir into flour mixture.
Mix just until moistened.
Spoon evenly into muffin cups.
For spiced sugar topping, combine sugar, cinnamon, ginger and nutmeg in small bowl.
Sprinkle over batter.
Bake at 375°F for 16 to 20 minutes or until toothpick inserted in centers comes out clean.
Cool.
Place paper or foil liners in 12 medium (about 2 1/2-inch) muffin cups.
For cakes, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
Stir in raisins.
Combine eggs and Crisco® Oil in small bowl.
Mix well.
Stir in milk and vanilla.
Add molasses.
Mix well.
Stir into flour mixture.
Mix just until moistened.
Spoon evenly into muffin cups.
For spiced sugar topping, combine sugar, cinnamon, ginger and nutmeg in small bowl.
Sprinkle over batter.
Bake at 375°F for 16 to 20 minutes or until toothpick inserted in centers comes out clean.
Cool.
Chef
