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Enjoy this recipe from Our Favorite Gingerbread Recipes.
Submitted by: from
3 c. all-purpose flour
3/4 t. baking soda
3/4 t. salt
1 T. ground ginger
1-1/2 t. cinnamon
1-1/2 c. light molasses
1 c. water
3/4 c. butter, softened
3/4 c. sugar
2 eggs
Stir together flour, baking soda, salt and spices in a bowl; set aside. In another bowl, whisk together molasses and water; set aside. In a large bowl, with an electric mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each. Add flour mixture alternately with molasses mixture, beating until blended. Line the bottoms of three, 8" round cake pans with wax paper; grease and flour pans. Divide batter evenly among pans. Bake at 350 degrees for 25 to 30 minutes, until a toothpick tests clean. Cool in pans on wire racks for 10 minutes; turn cakes out onto racks and cool completely. Discard wax paper. Assemble cake with Buttercream Frosting (see page 114); chill until serving time. Makes 16 servings. | |
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Stir together flour, baking soda, salt and spices in a bowl; set aside. In another bowl, whisk together molasses and water; set aside. In a large bowl, with an electric mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each. Add flour mixture alternately with molasses mixture, beating until blended. Line the bottoms of three, 8" round cake pans with wax paper; grease and flour pans. Divide batter evenly among pans. Bake at 350 degrees for 25 to 30 minutes, until a toothpick tests clean. Cool in pans on wire racks for 10 minutes; turn cakes out onto racks and cool completely. Discard wax paper. Assemble cake with Buttercream Frosting (see page 114); chill until serving time. Makes 16 servings. |
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