Taffy meringue gingercake (1965)

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Taffy meringue gingercake recipe

For cake:

1/2 cup Kellogg’s All-Bran
1/2 cup Brer Rabbit Molasses
1/4 cup shortening
1/4 cup boiling water
2 egg yolks
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ginger

Measure Kellogg’s All-Bran, Brer Rabbit Molasses, shortening and boiling water into mixing bowl. Stir until shortening is melted. Add egg yolks and beat well. Let stand 5 minutes. Sift together flour, baking powder, soda, salt and spices; add to bran mixture, stirring only until combined. Spread in greased 9×9 baking pan. (If the Teflon-coated pan is used, no greasing is needed). Bake in moderate oven (350F) about 20 minutes. Cool slightly.

For meringue:

2 egg whites
1 tablespoon Brer Rabbit Molasses

Beat egg whites until foamy. Add molasses and beat until stiff. Spread over slightly cooled gingercake. Return to oven and bake an additional 8 minutes or until golden brown. Yields 9 three-inch square servings.

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