1 1/4 qt WATER; HOT
12 EGGS SHELL
1 qt CAKE MIX YELLOW #10
4 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
1 1/4 lb SHORTENING; 3LB
1 oz BAKING POWDER
1/2 oz CINNAMON GROUND 1 LB CN
1 oz BAKING SODA
1 oz GINGER GROUND
1 oz SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA,
CINNAMON, AND GINGER INTO MIXER BOWL.
2. ADD SHORTENING, MOLASSES, AND EGGS TO DRY INGREDIENTS. BEAT AT
LOW SPEED FOR 1 MINUTE UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED
FOR 2 MINUTES SCRAPE DOWN BOWL.
3. ADD WATER TO MIXTURE; MIX AT LOW SPEED ONLY UNTIL BATTER IS SMOOTH.
4. POUR 3 1/2 QT (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.
5. BAKE 40 TO 45 MINUTES OR UNTIL DONE. CUT 6 BY 9.
NOTE: 1. SERVE GINGERBREAD WARM, IF POSSIBLE.
2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
3. IF DESIRED, TOP EACH PORTION WITH 1/4 CUP WHIPPED TOPPING
(RECIIPE NO. K-2) OR 3 TBSP LEMON SAUCE (RECIPE NO. K-9), OR DUST
WITH POWDERED SUGAR.
4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 25-35
MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
Recipe Number: G01700
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings