This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)
NUTRITION INFO
Serving Size: 1 (99) g
Servings Per Recipe:
9
AMT. PER SERVING% DAILY VALUE
Calories: 319.8
Calories from Fat 120 g38 %
Total Fat 13.4 g20 %
Saturated Fat 3.6 g18 %
Cholesterol 43.1 mg
14 %
Sodium 322.8 mg
13 %
Total Carbohydrate
46.2 g
15 %
Dietary Fiber 0.9 g3 %
Sugars 22.3 g89 %
Protein 4.5 g
9 %
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DIRECTIONS
Preheat oven to 350°.
Grease and flour an 8" square pan (or use Pam).
The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
Once everything is mixed in, pour the batter into the prepared pan.
Bake at 350°. Check for doneness by inserting a toothpick in the middle.