| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes and b, Sent to lis | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Granulated sugar |
| 3/4 | c | Buttermilk |
| 1/2 | c | Salad oil |
| 1 | lg | Egg |
| 1 | tb | Grated fresh ginger |
| 1 1/2 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| Powdered sugar |
INSTRUCTIONS
In a bowl, mix granulated sugar, buttermilk oil, egg, and ginger. Add flour, soda, baking powder, cinnamon, and cloves; beat to blend well. Pour into one oiled 8-cup tube pan or 9-inch square pan. Bake in a 350f oven until cake begins to pull from pan sides, 35 to 40 minutes. Cool 10 minutes; invert onto a plate. Serve warm or cool; when cool, store airtight up to 2 days. Dust with powdered sugar. Serves 8 or 9 Upgrading gingerbread THIS TENDER CAKE, JUST A trifle dressier than oldfashioned gingerbread, is aromatic with fresh ginger. Molasses which typically sweetens gingerbread is replaced by sugar, making a lighter color cake. Recipe by: Sunset Magazine June 1994 Posted to MC-Recipe Digest V1 #604 by Dianne Larson Ward <[email protected]> on May 09, 1997
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