Louisiana Gingerbread

Kathryn Nutt, Lillie School

  • 6 cup sifted flour
  • 2 1/2 Tbsp baking powder
  • 1 1/2 Tbsp ginger
  • 3/4 cup sugar
  • 1 1/2 cup molasses
  • 2 cup shortening
  • 1 tsp baking soda
  • 2 tsp salt
  • 1 Tbsp cinnamon
  • 6 eggs, beaten
  • Yams, cooked and mashed

Sift flour, baking soda, balding powder, salt, ginger, cinnamon, and sugar. Combine remaining ingredients. Mix thoroughly. Pour batter evenly into 2 greased 13x9x2 inch balding pans. Bake in moderate oven at 350° for 1 hour and 15 minutes, or until cake springs back when pressed lightly with finger. Cut into squares and serve with Hard Sauce.

Hard Sauce:

Cream 1 cup butter or margarine until soft. Gradually add 3 cups sifted confectioners sugar and continue beating until light and fluffy. Add tablespoons light cream and 1 tablespoon vanilla.

Mix well. Makes 23 servings.





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