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|Orange marmalade||2 Tablespoon|
|Molasses||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Melted butter/Slightly less canola oil||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened|
|Grand marnier||2 Tablespoon|
|Confectioners sugar||1 Tablespoon|
Calories 700 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 16.9 g84.6%
Trans Fat 0 g
Cholesterol 115.5 mg
Sodium 549.9 mg22.9%
Total Carbohydrates 102 g33.9%
Dietary Fiber 1.9 g7.5%
Sugars 54.7 g
Protein 9 g17.4%
Vitamin A 19.6% Vitamin C 1.1%
Calcium 18.4% Iron 28.4%
*Based on a 2000 Calorie diet
Combine marmalade, molasses, buttermilk and egg in bowl; mix well.
Sift flour, sugar, salt, baking soda, ginger, cinnamon and allspice into large bowl.
Add molasses mixture; mix well.
Add butter or oil; stir just until blended.
Pour into greased 9 x 9-inch baking pan.
Bake for 25 to 35 minutes or until tester comes out clean.
Cool on wire rack.
Whip cream cheese, Grand Marnier and enough confectioners' sugar in bowl to form a spreadable frosting.
Frost gingerbread when slightly warm.