Gingerbread Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| 1/2 teaspoon each ground cinnamon and ground cloves | ||
| 1 cup each salad oil and molasses | ||
| Baking soda | 2 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
Directions
Preheat oven to 350°.
Lightly grease a 9 by 13-inch baking pan; set aside.
In a medium-size bowl, combine sugar, salt, ginger, cinnamon, and cloves.
Stir in salad oil, then molasses; blend well.
Combine baking soda and boiling water and immediately stir into molasses mixture.
Stir flour into liquid mixture gradually to prevent lumping.
Stir in eggs, then pour into prepared pan.
Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean and cake starts to pull away from sides of pan.
Remove pan to wire rack and let cool.
Lightly grease a 9 by 13-inch baking pan; set aside.
In a medium-size bowl, combine sugar, salt, ginger, cinnamon, and cloves.
Stir in salad oil, then molasses; blend well.
Combine baking soda and boiling water and immediately stir into molasses mixture.
Stir flour into liquid mixture gradually to prevent lumping.
Stir in eggs, then pour into prepared pan.
Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean and cake starts to pull away from sides of pan.
Remove pan to wire rack and let cool.
Chef
