"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Gingerbread Recipe

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This recipe for Gingerbread, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, December 25, 2007


2 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
2 teaspoons ginger
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 eggs
1 cup molasses
2/3 cup oil
1 cup water

Heat oven to 350.

Spray bundt pan with cooking spray; sprinkle with flour.

In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.

In bowl, beat eggs, molasses and oil; stir in water. Add egg mixture to flour mixture; beat until just combined. Pour batter in pan.

Bake at 350 for 45-60 minutes. Cool in pan on rack for 15 minutes.

Cool completely; just before serving, sprinkle cake with powdered sugar.

Number Of Servings:
Number Of Servings:




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