"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for GINGERBREAD CAKE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Saturday, June 16, 2007


2 c. flour
2T. baking powder
1/4 t.soda
2 t. ginger
1 t. cinnamon
1/2 t.salt
1/3 c. shortening
1/2 c.sugar
1 egg. well beaten
2/3 c. molasses
3/4 c. buttermilk

Sift flour,baking powder,soda, spices and salt together.Cream shortening and sugar together until smooth. Add egg and molasses; then flour with milk alternately with milk. Beat after each addition until smooth. Pour into a greased pan or ring mold; Bake at 350║for approximately 1 1/4 hours or until done. Serve with whipped cream




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