Monday, January 21, 2013

#2654 - Gingerbread Crumb Cake

(by Aunt Faye [Herman] Minier)

1/2 cup Crisco shortening
1 cup white sugar
2 cups flour
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. baking powder
1 egg
2 TBSP Brer Rabbit green label baking molasses
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk

In a bowl add flour, ginger and cinnamon--stir. Add Crisco--mix with a pastry blender to make crumbs. Reserve 1/2 cup of the crumb mixture, and set the remaining crumb mixture aside. In a mixer add white sugar, egg and molasses--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Add crumb mixture--beat. Pour batter into a greased 9 x 13 cake pan. Sprinkle the reserved crumbs over the top of the batter. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

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