10 ounces Unsalted butter
12 ounces Brown sugar
4 Eggs
2 teaspoons Salt
12 ounces Molasses
1 1/4 pounds Sour cream
26 ounces Bread flour (1 lb. 10 oz.)
2 teaspoons Baking powder
2 teaspoons Baking soda
2 tablespoons Cinnamon
2 tablespoons Ginger
1 1/2 teaspoons Cloves
Yield: 3 Loaves
1. Cream the butter in a mixer fitted with the paddle attachment. Add the brown sugar and cream to blend. Add the eggs one at a time, then stir in the salt, molasses and sour cream.
2. Sift the remaining ingredients together and then add to the creamed mixture.
3. Bake in three buttered and floured loaf pans at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 45 minutes.
Notes: Method: Creaming
12 ounces Brown sugar
4 Eggs
2 teaspoons Salt
12 ounces Molasses
1 1/4 pounds Sour cream
26 ounces Bread flour (1 lb. 10 oz.)
2 teaspoons Baking powder
2 teaspoons Baking soda
2 tablespoons Cinnamon
2 tablespoons Ginger
1 1/2 teaspoons Cloves
Yield: 3 Loaves
1. Cream the butter in a mixer fitted with the paddle attachment. Add the brown sugar and cream to blend. Add the eggs one at a time, then stir in the salt, molasses and sour cream.
2. Sift the remaining ingredients together and then add to the creamed mixture.
3. Bake in three buttered and floured loaf pans at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 45 minutes.
Notes: Method: Creaming
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