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Sour Cream Gingerbread Recipe

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This recipe for Sour Cream Gingerbread, by , is from Cresthill Baptist Church Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Willis
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 pound butter
1 cup sugar
1/2 cup molasses
1/2 cup sour cream
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger

Directions:
Directions:
Preheat oven to 350
Butter and lightly flour a 9-inch square pan
Cream the butter and slowly add sugar, beating until light. Add the molasses and sour cream and blend well. Add the eggs, continuing to beat until well mixed. In a separate bowl, combine the flour, baking powder, baking soda, salt and ginger, add to the first mixture and beat until smooth. Pour into the pan and bake for 30-40 minutes or until a toothpick comes ut clean. Cool in thed pan for 5 minutes before turning out onto a rack.

Personal Notes:
Personal Notes:
More cake-like than plain ginerbread, with a light texture and a creamy crumb.

 

 

 

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