Ginger Cakes
Yield
1 dozenPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 2 | each |
eggs
well beaten |
|
| 1 | cup |
molasses
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
water
boiling |
|
| 1 | teaspoon |
ginger
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 2 | each |
eggs
well beaten |
|
| 237 | ml |
molasses
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
water
boiling |
|
| 5 | ml |
ginger
|
|
| 1 | pinch |
salt
|
*
|
Directions
Use a mixture of butter and lard for the shortening.
Cream the shortening and sugar together.
Add eggs and beat thoroughly.
Add the molasses and baking soda which has been dissolved in the boiling water.
Sift the flour and ginger together and combine with other ingredients.
Mix well. Pour into well-greased muffin pans and bake at 350℉ (180℃) F about 20 minutes.
