Soft Gingerbread
Yield
6 dozenPrep
20 minCook
10 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
molasses
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
butter
|
|
| 1 | cup |
milk
|
|
| 3 | large |
eggs
beaten separately |
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
vinegar
|
|
| 1 | tablespoon |
ginger
|
|
| ½ | teaspoon |
cloves, ground
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
molasses
|
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
butter
|
|
| 237 | ml |
milk
|
|
| 3 | large |
eggs
beaten separately |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
vinegar
|
|
| 15 | ml |
ginger
|
|
| 2.5 | ml |
cloves, ground
|
|
Directions
Grease and flour a nine-inch square pan.
Cream butter and sugar.
Dissolve soda in vinegar.
Add beaten egg yolks and molasses to butter and sugar mixture.
Mix ginger and cloves with flour and add alternately with milk to Add vinegar and soda mixture. Beat very well. Fold in stiffly beaten egg whites. Bake at 350℉ (180℃) about 10 minutes, or until done.
