Tillies Ginger Cake Recipes

Steps:

• 1. In sauce pan: stir flour and milk. Cook till thick. Cool completely.
• 2. Combine shortening and oleo well. Add sugar and cream mixture with hand mixer for 4 minutes.
• 3. Add sugar combo to cooled white sauce mixture and add vanilla.
• 4. BEAT!!! till sugar is dissolved completely. This will take a while, perhaps 5 minutes. I have never timed this. Taste and you will not feel any sugar grandules.
• 5. This will freeze well. I make a double batch for a layer cake and a single batch for a 9x13 cake. It is so light and smooth and so little sugar.

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.