Refrigerator Gingerbread Recipe

Name: Refrigerator Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 ½ teaspoons baking powder; 1 teaspoon ginger (powdered I think); 1 teaspoon cinnamon; ¼ teaspoon allspice; ¼ teaspoon clove; ¼ teaspoon nutmeg; ½ teaspoon salt; ½ teaspoon baking soda; ½ cup shortening; ½ cup sugar; ½ cup buttermilk; 2 large eggs; ½ cup molasses

Servings: persons

2 cups flour
1 ½ teaspoons baking powder
1 teaspoon ginger (powdered I think)
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon clove
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon baking soda
½ cup shortening
½ cup sugar
½ cup buttermilk
2 large eggs
½ cup molasses

1
Sift flour and measure.
2
Sift again with baking powder, ginger, cinnamon, allspice, cloves, nutmeg, soda and salt.
3
Cream shortening and sugar with 2 tablespoons buttermilk.
4
Add eggs and mix well; add molasses.
5
Add dry ingredients and remaining buttermilk alternately to creamed mixture.
6
Keep covered in refrigerator until ready to bake.
7
Bake in two 9-inch layer cake pans in moderate oven 350 for 30 minutes.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 2 cups flour, 1 ½ teaspoons baking powder, 1 teaspoon ginger (powdered I think), 1 teaspoon cinnamon, 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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