Refrigerator Gingerbread Cake

Recipe Ingredients

2 cups	396g / 13oz	Sugar
1 cup	198g / 7oz	Shortening (Crisco)
4		Eggs
1 cup	237ml	Molasses
1 cup	237ml	Buttermilk
4 cups	250g / 8.8oz	Flour
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Ginger
1 teaspoon	5ml	Cinnamon

Recipe Instructions

Mix dry ingredients well. Cream sugar and shortening. Add eggs and mix well.

Add 1 cup molasses and mix well. Stir in dry ingredients alternately with buttermilk. Mix well.

Bake as needed. Raw mixture keeps 4-5 days in refrigerator.

Bake at 350F for 30 minutes, or 15 minutes for cupcakes.

Microwave: Cook on 30% power for 1 minute, and high for approximately 30 seconds for 3 muffins.

Source:
Gourmet Magazine July 1993

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