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|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Orange juice||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Orange peel||1 Teaspoon, grated|
|Currants||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2346 Calories from Fat 536
% Daily Value*
Total Fat 61 g93.8%
Saturated Fat 33.9 g169.6%
Trans Fat 0 g
Cholesterol 543.9 mg
Sodium 2739.8 mg114.2%
Total Carbohydrates 417 g139%
Dietary Fiber 16.1 g64.2%
Sugars 188.2 g
Protein 43 g85.8%
Vitamin A 47% Vitamin C 225.8%
Calcium 82.1% Iron 118.9%
*Based on a 2000 Calorie diet
Add honey and molasses and beat again until smooth.
Blend in eggs and then orange juice.
In medium bowl, combine flour, baking powder, salt, baking soda, ginger, cinnamon and nutmeg.
Stir in orange peel and currants.
Add flour mixture to butter mixture, stirring until blended.
Pour the batter into greased 8x8x2-inch pan.
Bake in preheated 350 °F oven 40 minutes or until pick inserted in the center comes out clean.
Cool in pan on wire rack 15 minutes before cutting and serving.