Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gifts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c All purpose flour
3/4 c Sugar
1 t Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ground ginger
1 t Ground cinnamon
1/2 ts Ground cloves
1 c Margarine -- softened
3/4 c Water, hot
1/2 c Molasses
Preheat oven to 350 degrees (pan method) or 325 for
jars.
Grease (use shortening) a 9x9x2 inch baking pan or 5
(12 oz) Kerr Quilted Crystal Jelly Jars
(#14400-80400)--they MUST have straight sides, no
buldges in the jars. Also, the jars will have to be
sterilized first--boil them for 10 minutes, leave the
lids and rings in the water until you're ready to use
them; remove the jars and allow them to air-dry and
cool before greasing. Use a pastry brush to grease the
jars. DO NOT use Pam or Baker's Secret!
In a large bowl combine flour, sugar, baking powder,
baking soda, salt, ginger, cinnamon and cloves. Stir
in margarine, water and molasses until well blended.
Pour into prepared pan or divide equally among the 5
jars. Place jars on a cookie sheet or they'll tip
over.
PAN METHOD: Bake in preheated 350 degree oven for
40-50 minutes or until cake tester inserted in center
comes out clean. Cool slightly on wire rack.
JAR METHOD: Bake in a preheated 325 degree oven for
35-40 minutes or until cake tester inserted deep into
the center of each jar comes out clean. Have your lids
ready (HOT). Take one jar at a time from the oven (USE
HEAVY DUTY MITTS--the jars ARE HOT!) and place a lid
on, then the ring. Tightly screw on lids. Allow to
cool on your counter top. You'll know when the jars
have sealed, you'll hear a "plinking" sound. If you
don't hear the sound, wait until the jars have cooled,
then press down on the jar lids, they shouldn't move
at all. Lynn Herrick, RFWK29A, Chicago, IL
