Honey Gingerbread Recipe
Ingredients
| 1/2 cup soft butter or margarine | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Honey | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| 1 teaspoon each of ground cinnamon and ginger | ||
| Buttermilk | 1 Cup (16 tbs) | |
Directions
Cream butter and sugar; add honey; cream until light.
Add egg and beat well.
Sift dry ingredients together and add alternately with buttermilk, beating until smooth.
Pour into greased pan (13 x 9 x 2 inches) lined on the bottom with wax paper.
Bake in preheated oven (350°F.) for about 45 minutes, or until cake springs back when touched lightly.
Turn out on rack and peel off paper.
Cut into squares and serve warm or cold.
Add egg and beat well.
Sift dry ingredients together and add alternately with buttermilk, beating until smooth.
Pour into greased pan (13 x 9 x 2 inches) lined on the bottom with wax paper.
Bake in preheated oven (350°F.) for about 45 minutes, or until cake springs back when touched lightly.
Turn out on rack and peel off paper.
Cut into squares and serve warm or cold.
Chef
