GINGERBREAD CAKE MIX

Eddie Jordan

By
@EDWARDCARL

This mix Is a good idea for the Holiday baking, And gift giving


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Rating:

Comments:

Serves:

Serves 9 per cake

Prep:

10 Min

Cook:

40 Min

Method:

Convection Oven

Ingredients

MIX:

6 2/3 c
all purpose flour
1 1/2 c
sugar
3/4 c
+ 1 tbsp nonfat dry milk
1/4 c
baking powder
1 Tbsp
salt
2 1/2 tsp
cinnamon
2 tsp
cream of tartar
1/2-1 1/4 tsp
ground cloves
1 1/4 tsp
powdered ginger
1 1/2 c
shortening

CAKE:

1
egg
1/2 c
water
1/2 c
molasses

Directions Step-By-Step

1
In a large bowl, combine the dry Mix ingredients, mix well. Cut in the shortening until the mixture resembles coarse crumbs.
2
Store in a airtight container in a cool dry place for up to six months. Yield: 5 batches ( 1o cups total )
3
To prepare the cake:Preheat oven to 350 degrees. In a mixing bowl, lightly beat the eggs, water and molasses. Add 2 cups of the cake mix beat until well blended.
4
Spread into a greased 8 inch square baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean Cool on a wire rack.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Soy Free