Gingerbread Cake Mix
Gingerbread Cake Mix Recipe
Gingerbread Cake Mix
Mix: 6 2/3 cups flour
1 ½ cups sugar
¾ cup plus 1 Tbsp. nonfat dry milk powder
¼ cup baking powder
1 Tbsp. salt
2 ½ tsp. PENZEYS CINNAMON
2 tsp. CREAM OF TARTAR
½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)
1 ¼ tsp. POWDERED GINGER
1 ½ cups shortening
CAKE: 1 egg
½ cup water
½ cup molasses
(HIGHLIGHTED – are found in PENZEYS SPICES)
In a large bowl, combine the dry ingredients; mix well. Cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months.
5 batches (10 cups total)
To prepare the cake: Preheat oven to 350 F. In a mixing bowl, lightly beat the egg, water and molasses. Add 2 cups of the cake mix; beat until well blended. Spread into a greased 8 inch square baking pan. Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. 9 pieces per cake
(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)
Recent Comments