Ginger Blueberry Cake
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Quantity: 17 - 9"x13" pans, 12 servings 3"x3" from
each pan
25 1/2 c. sugar (buy 3 - 5 lb. bags)
25 1/2 eggs (buy 2 doze + 2)
51 c. flour (buy 25 lbs.)
12.75 tsp. salt (a little over 1/4 c.)
25 1/2 tsp. cinnamon (a little over 1/2 c.)
12.75 tsp. ginger (a little over 1/4 c.)
25.5 c. buttermilk (buy 7 qts.)
25.5 tsp. soda (a little over 1/2 c.)
72.5 tbsp. molasses (4.78 c.) (buy 37 oz.)
25 1/2 c. blueberries
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Cream together shortening, butter and sugar. Add eggs and
cream well. Sift together flour, salt, cinnamon, and ginger.
Add dry ingredients alternately with buttermilk in which soda has been
dissolved. Add molasses. Stir in blueberries. Pour into
greased and floured pans, fill 3/4 full. Bake at 350 degrees for
50 to 60 minutes. When done it should pull away from sides and be
brown and crusty on top. Can be frozen.
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