Gingerbread

3 Cups / 750 mL All-Purpose Flour
2 teas. / 10 mL Watkins Ginger
2 teas. / 10 mL Watkins Cinnamon
1 teas. / 5 mL Watkins Ground Cloves
1/2 teas. / 2.5 mL Salt
1/2 teas. / 2.5 mL Watkins Baking Powder
1/4 teas. / 1.2 mL Watkins Nutmeg
1/4 Cup / 60 mL Butter, softened
1/4 Cup / 60 mL Vegetable Shortening
1 Cup / 250 mL Sugar
2 Eggs, beaten
1 Cup / 250 mL Dark Molasses
1 Cup / 250 mL Buttermilk
1 teas. / 5 mL Watkins Original Double-Strength Vanilla Extract
1 teas. / 5 mL Baking Soda dissolved in 1/4 Cup / 60 mL Boiling Water

Combine flour, ginger, cinnamon, cloves, salt, baking powder, and nutmeg; set aside. In large bowl, beat the butter and shortening until smooth and creamy; add sugar and beat well, about 3 minutes. Add the eggs and molasses and blend. Combine buttermilk and vanilla. Add the flour mixture alternately with the buttermilk to the molasses mixture, beginning and ending with flour; do not overmix. Blend in the baking soda/water mixture. Pour batter into a greased 13 × 9-inch / 33 × 23-cm baking dish, spreading out evenly. Bake at 350°F / 180ºC for 25 to 30 minutes or until top of cake springs back lightly when touched with finger. Remove from oven. Serve warm with sweetened whipped cream, lemon sauce, or ice cream. Makes 15 servings.

Nutritional Information Per Serving:
Calories 260, Protein 4g, Carbohydrates 46g, Sodium 190mg, Fat 8g, Saturated Fat 3g, Cholesterol 37mg, Dietary Fiber 1g

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