Refrigerator Gingerbread
Mix, store, bake as needed!
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup Brer Rabbit Molasses
2 cups sifted all purpose flour
1 teaspoon baking soda
1 1/4 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup sour milk or buttermilk
Cream together shortening and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift together flour, baking soda, ginger, cinnamon, all spice and salt; add alternately with milk to creamed mixture. Line 8" x 8" x 2" greased pan with greased waxed paper; pour in batter. Cover pan with damp towel, then waxed paper; tie securely with string. Store in refrigerator until ready to bake. Bake in moderate oven, 350 degrees for 50 minutes. Cool 5 minutes. Remove from pan. Serve immediately.