Vintage Recipe Tried and True - Gingerbread

Yesterday, I ventured into one of my vintage cookbooks from 1934 to try to make a gingerbread. I have never used Swan Down Cake Flour, but this book had cake recipes that used the flour and the success in baking.

I normally us all-purpose flour for all my baking, but I was willing to go on an adventure.  The entire kitchen was filled with the aroma of ginger and molasses for about 50 minutes.  Once I had it out of the oven, my husband and son could not wait for it to cool off.  I have to tell you I do not have any left at the end of the day. 

I must agree, the Swan Down Cake Flour gave the cake a light and airy texture.  For the recipe visit our website at  It was so easy, that I cannot wait to try out another from the cookbook.


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