Classic Gingerbread With Light Corn Syrup
|Flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Preheat the oven to 325°.
Sift flour, soda and ginger into a bowl.
Place molasses and corn syrup in a saucepan with butter and brown sugar.
Heat till melted.
Beat eggs and milk.
Add with melted ingredients to dry ingredients.
Mix to a thick batter.
Pour into a greased and lined 7 inch square cake pan.
Bake for 1 hour.