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Buttery Gingerbread Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs) (Half Butter)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Molasses/Sorghum||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Boiling water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2746 Calories from Fat 1016
% Daily Value*
Total Fat 115 g176.7%
Saturated Fat 29.2 g145.8%
Trans Fat 13.5 g
Cholesterol 423 mg
Sodium 2198.4 mg91.6%
Total Carbohydrates 408 g136%
Dietary Fiber 8.3 g33.4%
Sugars 208.5 g
Protein 33 g65.2%
Vitamin A 10.2% Vitamin C 0.9%
Calcium 93.6% Iron 133.1%
*Based on a 2000 Calorie diet
Cream shortening and sugar until light and fluffy, add molasses and beat well.
Add the eggs and beat vigorously until fluffy.
Add flour mixture and beat until smooth.
Then add the water combined with the soda and beat quickly until smooth.
Pour into an 8-inch square pan or a 7 x 11 1/2 inch oblong pan (bottom lined with plain paper).
Bake at 350° F. (moderate) for 35 minutes.
If glass baking dish is used, bake at 325° F.