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This gingerbread from England stores well in an airtight container at room temperature.



  1. Sift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal.
  2. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture.
  3. Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-inch square cake pan.
  4. Bake at 275 degrees F for 1 1/4 hours (or until firm in the middle).
  5. Cool before serving.

Yield: one (8-inch) square cake

Recipe is from the Family Recipes Collection of Linda Jolly and Lisa Marie Stephens.


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