Wednesday, April 17, 2013

Ginger Bread

Ginger Bread
1½ cups flour
¼ teaspoon baking soda
1½ teaspoon ginger
1½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt
2 eggs
½ cup sour milk
½ cup molasses
½ cup shortening
½ cup sugar
¼ cup raisins


1.                  Heat oven to 350°.  Grease and flour an 8” square pan.
2.                  In a large bowl mix flour with baking soda, raisins and spices; set aside.
3.                  In a blender mix all other ingredients until smooth.
4.                  Add to ingredients in large bowl and mix well.
5.                  Pour into prepared pan and bake for 30 minutes.

Ginger Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 76. 

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Thank You!
Shirley-Ann Pearman
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