The Parsonage’s Gingerbread

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5,3 oz. / 150 g butter or margarine
3 egg
0,75 pint / 3 1/2 dl sugar
0,5 pint / 2 1/4 dl sour cream
0,85 pint / 4 dl flour
3 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cloves
2 teaspoons cinnamon

Melt butter/margarine and let it cool.

Stir the egg and sugar until the mixture turns white and porous. Add the sour cream and butter/margarine. Stir in flour, baking powder and spices. Pour batter into a greased form of approximately 4 pint / 2 litre.

Bake on a rack on the bottom shelf at 350-390 F / 175-200 C for 50-60 min. or until the cake feels dry.

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