Title: Refrigerator Gingerbread Cake
Categories: Cakes, Mine
Yield: 1 Servings

2 c Sugar
1 c Shortening, (Crisco)
4 Eggs
1 c Molasses
1 c Buttermilk
4 c Flour
2 ts Baking soda
2 ts Ginger
1 ts Cinnamon

Mix dry ingredients well. Cream sugar and shortening. Add eggs and mix
well. Add 1 cup molasses and mix well. Stir in dry ingredients alternately
with buttermilk. Mix well. Bake as needed. Raw mixture keeps 4-5 days in
refrigerator. Bake at 350 deg . F for 30 minutes, or 15 minutes for
cupcakes.

Microwave: Cook on 30% power for 1 minute, and high for approximately 30
seconds for 3 muffins.

NOTES : Good topped with whipped cream. Recipe by: Carolyn Cloe

Posted to MC-Recipe Digest V1 #509 by Carolyn on Mar 10,
1997.