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“My Mom taught me to make this gingerbread when I was about 5 and starting to bake; she almost always made fresh french bread on the weekends and Dad made the best fried green tomatoes :our grocer in Milan got them in from the countryside for him.”
READY IN:
55mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. in a large mixing bowl cream together butter & sugar.
  2. add egg & beat well.
  3. add dark molasses.
  4. in a separate bowl sift together all dry ingredients.
  5. add alternately with milk to creamed mixture blending well.
  6. pour into greased 8" x 8" x 2" pan or in round 9" or in muffin pan.
  7. bake in moderate oven 350 for 45 minutes [test by inserting a raw spaghetti: it has to come out dry].
  8. cool in pan 10 minutes, move to cooling rack to finish cooling.

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