Gingerbreadbakery, cakes, vegan 1/2 cup shortening 1/2 cup sugar 3/4 cup hot water 1/3 cup dark molasses 2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 teaspoon baking soda 1 teaspoon baking powder 2 1/4 cup white flour Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy. Dissolve molasses in water & set aside. In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed. Bake in a greased loaf tin for 40 to 50 minutes at 350F. Recipe by Mark Satterly |
