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Ginger Bread Recipe

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This recipe for Ginger Bread, by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sr. M. deRicci Egby, SSF


2 Cups syrup
2 Cups granulated sugar
5 Cups all-purpose flour
4 Eggs
2 Sticks butter
2 Cups boiling water
2 Teaspoons Ginger
3 Teaspoons baking soda
1 teaspoon salt
2 Teaspoons cinnamon

Preheat the oven to 350º
Grease and flour two 9-inch square pans.
In a large bowl, cream together the sugar and butter. Beat in the eggs, and mix in the syrup.

In another bowl, mix together the flour, baking soda, salt, cinnamon, and ginger. Blend into the creamed mixture. Stir in the hot water.

Pour the mixture into the prepared pans.

Bake for one hour or until a knife comes out clean when inserted into the center of the cake. Allow to cool in pan before serving.

Personal Notes:
Personal Notes:

Sr. M. de Ricci Egby was born in Houston, TX. She entered the Community on September 7, 1944.

As a child, I watched my mother make delicious cakes – Sour Cream, Ginger Bread, 7-Up, and Sweet Pie Crust. One thing I enjoyed more than watching her make the cakes, was eating them!

After entering the convent, I decided to try my hand at making them. With a lot of practice, my cakes taste almost as good as my mother’s cakes. Enjoy!




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