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Ginger Blueberry Cake




Source of Recipe


Marla


List of Ingredients




Ginger Blueberry Cake
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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Recipe



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.