For some delicious homemade gingerbread cake, all you need to do is add an egg, some water and oil (or butter) and bake for 25 30 minutes. Fills an 8″ x 8″ baking pan.
Packaged in our original sealed pouches storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a minimum shelf life without appreciable loss of flavour or functional characteristics.
Prepared In Canada
What you Need:
Contents of both Gingerbread Mix pouches
100 ml (1/2 cup) water
100 ml (1/2 cup) vegetable oil (or melted butter)
What to do:
Preheat oven to 180°C (350°F). In a large mixing bowl, combine the contents of both Gingerbread Cake Mix pouches, eggs, water and vegetable oil (or melted butter).
Pour into a 20 cm x 20 cm (8x 8) greased pan and bake between 25 to 30 minutes.
To make a half size batch: follow the same directions above but use only one pouch of Gingerbread Cake Mix, 2 eggs, 60 ml (4 tbsp) water and 60 ml (4 tbsp) vegetable oil.
This will fill a small pan 4 sq.in. or use a Gourmet Village Brie Baker.
Bake 25 minutes.