Recipe - Refrigerator Gingerbread Cake

2 cup Sugar
1 cup Shortening, (Crisco)
4 Eggs
1 cup Molasses
1 cup Buttermilk
4 cup Flour
2 teaspoon Baking soda
2 teaspoon Ginger
1 teaspoon Cinnamon

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 45 days in
refrigerator. Bake at 350 deg . F 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.

NOTES : Good topped with whipped cream. Recipe by: Carolyn Cloe

Posted to MCRecipe Digest V1 #509 by Carolyn c4@groupz.net on Mar 10,
1997.