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Gingerbread With Coriander

Ingredients
  Flour 2 1⁄4 Cup (36 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cocoa 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Molasses 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
Directions

Blend the first 9 ingredients thoroughly.
Combine molasses and water; set aside.
Beat butter until softened.
Add sugar gradually, creaming until fluffy.
Add egg and beat thoroughly.
Alternately add dry ingredients in fourths and liquid in thirds to creamed mixture, beating until blended after each addition.
Turn batter into a greased and waxed paper lined 9x9x2 inch pan; spread batter evenly.
Bake at 350°F 40 to 45 minutes, or until cake tests done.
Cool slightly, then remove from pan.
Cut into squares while still warm and top with sweetened whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3394 Calories from Fat 925

% Daily Value*

Total Fat 106 g162.4%

Saturated Fat 63.1 g315.3%

Trans Fat 0 g

Cholesterol 453.4 mg151.1%

Sodium 2769.6 mg115.4%

Total Carbohydrates 596 g198.8%

Dietary Fiber 23.5 g93.8%

Sugars 289.6 g

Protein 44 g87.2%

Vitamin A 61.6% Vitamin C 2.8%

Calcium 111.4% Iron 201.3%

*Based on a 2000 Calorie diet

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Gingerbread With Coriander Recipe