Food recipes
Soft Gingerbread
Soft Gingerbread Ingredients: leavening agents, baking soda water, bottled, generic wheat flour, white, all-purpose, unenriched spices, ginger, ground spices, cinnamon, ground spices, nutmeg, ground salt, table butter...
Soft Gingerbread
Ingredients:
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, granulated
molasses
Directions:
Preheat your oven to 350 .
Dissolve the baking soda into the boiled water and allow it to cool.
Mix or sift the flour, ginger, cinnamon, nutmeg, and salt together.
Cream the butter, using a stand mixer or hand beater.
Add the sugar, a little at a time, creaming well after each addition.
Add molasses slowly and beat well until light and creamy.
Add about 1/4th of the flour mixture to the creamed mixture and stir by hand.
Add about 1/4 of a cup of the cooled water/soda mixture and stir.
Continue adding flour mixture and water mixture (ending with flour) stirring after each addition.
Pour batter into a greased and floured pan.
Spread the batter to the edges of the pan so its a little thicker at the edges than in the center.
Drop the filled pan a few times, lightly, on the work surface to remove any air pockets.
Bake for 40-45 minutes.
The cake should be drawn away from the sides of the pan.
Decorate with powdered sugar.
Ingredients:
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, granulated
molasses
Directions:
Preheat your oven to 350 .
Dissolve the baking soda into the boiled water and allow it to cool.
Mix or sift the flour, ginger, cinnamon, nutmeg, and salt together.
Cream the butter, using a stand mixer or hand beater.
Add the sugar, a little at a time, creaming well after each addition.
Add molasses slowly and beat well until light and creamy.
Add about 1/4th of the flour mixture to the creamed mixture and stir by hand.
Add about 1/4 of a cup of the cooled water/soda mixture and stir.
Continue adding flour mixture and water mixture (ending with flour) stirring after each addition.
Pour batter into a greased and floured pan.
Spread the batter to the edges of the pan so its a little thicker at the edges than in the center.
Drop the filled pan a few times, lightly, on the work surface to remove any air pockets.
Bake for 40-45 minutes.
The cake should be drawn away from the sides of the pan.
Decorate with powdered sugar.