Recipe Name Ginger Bread Cake Submitted by jgouker Recipe Description G01700 Quantity 120 Quantity Unit Pieces Prep Time (minutes) 20 Cook Time (minutes) 50 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 10 cups all-purpose flour 8 cup granulated sugar 4 1/2 teaspoons baking powder 7 1/2 teaspoons baking soda 1 1/2 tablespoons cinnamon, ground 8 tablespoons ground ginger 8 tablespoons ground ginger 1 tablespoon salt 4 1/2 cups liquid egg 2 cups maple syrup 1 cup Shortening, vegetable 4 cups (8 fl oz) hot water 2 cups margarine Steps Sequence Step 1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN;54 SERVINGS PER PAN PREPARATION INSTRUCTIONS: SIFT FLOUR PRIOR TO MEASURING; SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, BAKING SODA,CINNAMON, AND GINGER INTO MIXER BOWL. 2 ADD SHORTENING, MAPLE SYRUP, 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 3.5 QT (ABOUT 7 LB 8 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5 BAKE 45 TO 50 MINUTES OR UNTIL DONE. CUT 6 BY 9. 6 NOTE: 1. SERVE GINGERBREAD WARM, IF POSSIBLE. 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4(GG0400). 3. IF DESIRED, TOP EACH PORTION WITH .25 CUP WHIPPED TOPPING (K-2(K00200)) OR 3 TBSP LEMON SAUCE (K-9(K00900)), OR DUST WITH POWDERED SUGAR, OR A DESIRED FROSTING. 4. IF CONVECTION OVEN IS USED, BAKE AT 300 F. 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.