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This recipe for GERMAN CHRISTMAS GINGERBREAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, January 30, 2009


1 c butter
2 c dark brown sugar
3 eggs
2/3 c honey
3/4 c orange juice
1 c sour cream
1 2/3 c flour
1 c whole wheat flour
4 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 c raisins
1 c blanched slivered almonds

Whisk together the flours, baking powder, and spices. In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube or Bundt pan, or two loaf pans. Bake cake at 350 for 60 minutes, or until it tests done with toothpick. Transfer to a rack to cool.

Personal Notes:
Personal Notes:
GRANDMA ORNDORFF wrote 'MARGERY' and '1948' on this one.




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