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Gingerbread/Gingerbread Cake

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“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.”
READY IN:
1hr 5mins
SERVES:
9
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Grease and flour an 8" square pan (or use Pam).
  3. The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
  4. 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. Once everything is mixed in, pour the batter into the prepared pan.
  6. Bake at 350°. Check for doneness by inserting a toothpick in the middle.
  7. When it comes out clean, it's done.

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