Gingerbread With Coriander Recipe


VegetarianMain Ingredient


 Flour2 1⁄4 Cup (36 tbs)
 Baking soda1 Teaspoon
 Baking powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Cocoa2 Tablespoon
 Ground cinnamon1 Teaspoon
 Ground ginger1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Ground coriander1 Teaspoon
 Molasses1 Cup (16 tbs)
 Boiling water1 Cup (16 tbs)
 Butter1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)

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 mg

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


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.