Everyone knows the children's story about the old woman who baked a gingerbread man. The gingerbread man didn't want to be eaten, so he jumped off the cookie sheet and ran away. Only to be eaten (later in the story) by a sly fox.
I'm the sly fox. I don't walk on the wild side by baking gingerbread man cookies. Why? Because of that story. They run away (or burn, in my case) before you can bite their little heads off! So, I stick to the safety of the cake pan or muffin tin.
Since Old Man Winter will just not let go of us, I decided to make this fabulously aromatic and flavorful Gingerbread Cake on this cold, dreary day.
This recipe was given to me a few years ago by a very sweet lady in my Bible study. It is a wonderful recipe and I'm going to share it with you.
I'm nice that way! :-)
I found this cool little item to use as a substitute for buttermilk. Tastes exactly the same in the recipe.
Who knew, right? It will last much longer than the "real deal" and is much easier to store. It's a good thing! *wink, wink*
Gingerbread Cake (for printable copy, click here)
3 1/2 cups all purpose flour
Sift first 7 ingredients together. After sifting, mix with next 4 ingredients. Mix until batter is smooth. Grease and flour a 9 x 13 pan. It will fill this pan completely. If you desire, you can sprinkle a little sugar on top or leave it plain. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean. Start checking on it at about 25 minutes.
Run, run as fast as you can, you can't catch me I'm the gingerbread man!