Icebox Gingerbread

10 ingredients
1 steps

Ingredients

  • 1 c. sugar
  • 1 c. Crisco (part butter)
  • 1 c. buttermilk
  • 1 c. sorghum
  • 4 eggs
  • 2 tsp. soda
  • 1/2 tsp. nutmeg
  • 2 tsp. ginger
  • 1/2 tsp. allspice
  • 4 c. flour

Directions

  1. 1
    Beat sugar and Crisco/butter mixture in mixer. Add sorghum, then eggs (one at a time and beating between each one). Add dry ingredients alternately with buttermilk. Refrigerate batter. Will last for about a week. Bake amount you desire in muffin tins (lined with paper bake cups). Fill cups about 2/3's full. When you bake, add nuts and/or raisins if desired. Bake at 400° about 20 minutes.

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