14 ounces shortening, hydrogenated
14 ounces granulated sugar
3 1/2 cups molasses
36 ounces cake flour
2 tablespoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
3 3/4 cups hot water
12 ounces eggs (about 7 total), beaten
Servings: 60
1. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
2. Add molasses and mix on low speed until blended.
3. Combine dry ingredients.
4. Add dry ingredients alternately with water to creamed mixture.
5. Add eggs and mix on low speed 2 minutes. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 3 oz per pan.
6. Bake at 350°F for 40 minutes.
7. Sprinkle with powdered sugar and serve warm or serve with Lemon Sauce.
8. Cut 5x6.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
VARIATIONS:
Almond Meringue Gingerbread. Cover baked Gingerbread with Meringue for pies. Sprinkle with slivered or chopped almonds and brown in 375°F oven.
Ginger Muffins. Measure into greased muffin pans with No. 20 dipper. Yield: 7 dozen.
Praline Gingerbread. Combine 1 lb melted butter or margarine, 2 lb brown sugar, 2 lb chopped pecans, and 1 1/2-2 cups cream. Spread 2 lb 12 oz mixture over each pan. Brown under broiler, or return to oven and heat until topping is slightly browned.
14 ounces granulated sugar
3 1/2 cups molasses
36 ounces cake flour
2 tablespoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
3 3/4 cups hot water
12 ounces eggs (about 7 total), beaten
Servings: 60
1. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
2. Add molasses and mix on low speed until blended.
3. Combine dry ingredients.
4. Add dry ingredients alternately with water to creamed mixture.
5. Add eggs and mix on low speed 2 minutes. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 3 oz per pan.
6. Bake at 350°F for 40 minutes.
7. Sprinkle with powdered sugar and serve warm or serve with Lemon Sauce.
8. Cut 5x6.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
VARIATIONS:
Almond Meringue Gingerbread. Cover baked Gingerbread with Meringue for pies. Sprinkle with slivered or chopped almonds and brown in 375°F oven.
Ginger Muffins. Measure into greased muffin pans with No. 20 dipper. Yield: 7 dozen.
Praline Gingerbread. Combine 1 lb melted butter or margarine, 2 lb brown sugar, 2 lb chopped pecans, and 1 1/2-2 cups cream. Spread 2 lb 12 oz mixture over each pan. Brown under broiler, or return to oven and heat until topping is slightly browned.
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