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COLONIAL GINGERBREAD | |
2 c. all-purpose flour 1 c. molasses 3/4 c. buttermilk 1/2 c. sugar 1/2 c. butter, softened 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. salt 1 egg Confectioners' sugar About 3 hours before serving or earlier in the day. Preheat oven to 325 degrees. Grease and flour 9 x 9 x 2 inch baking pan. Into large bowl, measure all ingredients, except confectioners' sugar with mixer at low speed. Beat until blended, constantly, scraping bowl. Increase speed to medium and continue beating 3 minutes. Occasionally scraping bowl. Pour batter into pan and bake 1 hour. Cool either in pan or on wire rack. Sprinkle with confectioners' sugar when serving. |
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