Frank's Recipes! Gingerbread for 100

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Gingerbread for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

1 gallon (4 lb) flour, wheat, general purpose, sifted
6 3/4 cups (3 lb) sugar, granulated
1 1/2 tablespoon (1 oz) salt
2 1/4 tablespoon (1 oz) baking powder
2 1/2 tablespoon (1 oz) baking soda
2 tablespoon cinnamon, ground
4 tablespoon (1 oz) ginger, ground
3 cups (1 lb) shortening
1 quart (3 lb) molasses
2 1/3 cups (12 eggs) eggs, whole
1 1/4 quart (2 lb 8 oz) water, hot

Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger into
mixer bowl. Add shortening, molasses, and eggs to dry ingredients. Using beater, beat at
low speed for 1 minute or until blended; continue beating at medium speed for 2 minutes.
Scrape down bowl. Add water to creamed mixture; mix at low speed only until batter is
smooth. Pour 3 1/2 quart (7 lb 6 oz) batter into each greased and floured pan. Bake 30 to
35 minutes. Cut each pan 6 by 9.

NOTE:
Serve Gingerbread warm, if possible. If desired, top each portion of Gingerbread with
1/4 cup whipped topping.