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No-Egg Gingerbread

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  Brown sugar 6 Ounce
  Soda bicarbonate 1 Teaspoon
  Treacle 4 Ounce
  Milk 1 Cup (16 tbs) (to mix)
  Flour 1 Pound
  Warm water 1 Tablespoon
  Butter 6 Ounce
  Salt 1⁄2 Teaspoon
  Marmalade 3 Tablespoon (thick variety)
  Ground ginger 2 1⁄2 Teaspoon

Dissolve soda in water and allow to cool.
Cream the butter, sugar and treacle together.
Sieve dry ingredients, and add to creamed mixture with the soda and enough milk to make a soft, dropping consistency.
Stir in the marmalade lightly.
Place in a square, greased and lined tin and bake at 350° F for 1 hour.
Reduce heat to 250° F and bake for a further 35 minutes.
This cake is best left for two days before slicing.
When it is cold, wrap in a piece of foil and store in an airtight tin.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4090 Calories from Fat 1322

% Daily Value*

Total Fat 151 g231.5%

Saturated Fat 92.5 g462.7%

Trans Fat 0 g

Cholesterol 388.4 mg129.5%

Sodium 2689.3 mg112.1%

Total Carbohydrates 643 g214.4%

Dietary Fiber 14.1 g56.5%

Sugars 286.5 g

Protein 58 g116.4%

Vitamin A 90.6% Vitamin C 5.1%

Calcium 102.1% Iron 260.1%

*Based on a 2000 Calorie diet

No-Egg Gingerbread Recipe