Favorite Gingerbread Loaf & Gingerbread Topping
each - ground ginger, ground cinnamon, ground cloves
each, sugar - baking molasses & vegetable oil
1 - 4
serving, instant vanilla pudding
1/2 - 3/4
1Preheat oven to 325 degree F. Spray 2 - 9 inch glass loaf pans with Bakers Joy or grease and flour. I never used anything but glass with this particular cake, my Gram never said why not to use metal.
In a bowl, mix together the flour, baking soda and spices. Set aside.
2In another bowl, whisk together the eggs, sugar, oil and molasses until smooth.
3Alternating flour with buttermilk, combine the flour mixture into the molasses mixture.
4Blend well and pour into prepared dishes.
Bake for 55 minutes, not opening door as they bake, can make them fall.
Test with a pick in center of cake to see if done.
5I make a gingerbread topping to serve along side of this yummy cake. Can just sprinkle with powdered sugar or glaze if you prefer.
6Here is the topping:
In a bowl, whisk milk, pudding mix and spices for 2 minutes or until thickened. Fold in whipped topping. Keep refrigerated between uses.
Originally Posted: Sat, Oct 18, 2014