| 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 <dianne@olynet.com> on May 09, 1997
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