|
|
|
|||
|
|
Peanutty Gingerbread
1/2 cup light brown sugar, firmly packed 1 egg 3/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 cup milk 1 cup chopped roasted peanuts Cream butter and sugar in a large bowl; add egg and molasses, mixing well. Set aside. Combine dry ingredients and add alternately with milk to egg mixture, beginning with milk and ending with flour. Stir in peanuts. Pour into a lightly greased or floured 9 x 13 inch baking pan. Bake in a 350¡ F. oven 45 minutes or until cake tester comes out clean. Serve warm or cold. May be topped with ice cream, whipped cream or a lemon sauce. Makes 24 servings. From the Virginia Carolina Peanuts Web Site Lorrie Paull |
||