Refrigerator Gingerbread Recipe

Name: Refrigerator Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 c. shortening; 1/2 c. butter or margarine; 1 c. sugar; 1 c. buttermilk; 2 eggs; 1 c. molasses; 1/2 tsp. salt; 2 tsp. soda; 1 tsp. baking powder; 1/2 tsp. ginger; 4 c. flour

Servings: persons

1/2 c. shortening
1/2 c. butter or margarine
1 c. sugar
1 c. buttermilk
2 eggs
1 c. molasses
1/2 tsp. salt
2 tsp. soda
1 tsp. baking powder
1/2 tsp. ginger
4 c. flour

1
Cream together the sugar and shortenings.
2
Add molasses.
3
Add eggs, beating well.
4
Mix flour, baking powder, soda, salt and ginger.
5
Add dry ingredients alternately with buttermilk.
6
Store in refrigerator until ready to use.
7
Make 2 (8 x 8-inch) pans. Will keep in the refrigerator for 2 weeks.
8
Microwave 5 minutes or until almost done on High.
9
Let stand 10 minutes directly on countertop (cake will continue to cook).
10
In regular oven, bake at 350u00b0 for about 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. shortening, 1/2 c. butter or margarine, 1 c. sugar, 1 c. buttermilk, and more.

Yes, Refrigerator Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Refrigerator Gingerbread

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