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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 45 |
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In Columbus Junction, Iowa, Ruth Seitz puts together this mixture so she can bake moist, nicely spiced gingerbread in no time. It's especially handy during the hectic holiday season. Ingredients:
6-2/3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3/4 cup plus 1 tablespoon nonfat dry milk powder |
1/4 cup baking powder |
1 tablespoon salt |
2-1/2 teaspoons ground cinnamon |
2 teaspoons cream of tartar |
1-1/4 teaspoons ground cloves |
1-1/4 teaspoons ground ginger |
1-1/2 cups shortening |
additional ingredients (for each batch): |
1/2 cup water |
1/2 cup molasses |
1 egg |
Directions:
1. In a large bowl, combine the first nine ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (10 cups total).
2. To prepare cake: In a large bowl, lightly beat egg, water and molasses. Add 2 cups cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings per batch.
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