"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ginger Bread, by Shirley McQueen, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups self-rising flour 3 cups sugar 1 tsp. cinnamon 1 T ginger 1 cup oil 1 tsp allspice 4 eggs 1 tsp. vanilla 1/2 cup milk
Sift the flour at least twice - hold to the side Combine the sugar and oil Begin to mix in the flour at intervals with milk and 1 egg each time - in a large bowl Add the spices Add vanilla Mix with electric mixer until all lumps are gone Grease a tube cake pan Pour the batter into the pan and Bake at 350º for one (1) hour Test the top of the cake with a toothpick or fork
Allow the cake to sweat for ten (10) minutes. Dump the cake onto a cake plate and dust with powdered sugar.
2 hours including baking time
When I was a child, it was exciting to come home from school and smell the aroma a gingerbread.On cold days, a slice of gingerbread with milk was so delightful and welcoming! The memory of Moma's gingerbread cakes is also so memorable.
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