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Layered Gingerbread Recipe
|Honey||1 Cup (16 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Tablespoon|
|Shredded orange peel||2 Teaspoon|
|Semi-sweet chocolate||1 Ounce, grated|
Serving size: Complete recipe
Calories 4907 Calories from Fat 2043
% Daily Value*
Total Fat 230 g353.6%
Saturated Fat 144.6 g723%
Trans Fat 0 g
Cholesterol 950.5 mg
Sodium 2974.5 mg123.9%
Total Carbohydrates 652 g217.3%
Dietary Fiber 15.3 g61.3%
Sugars 408 g
Protein 51 g101.7%
Vitamin A 62.7% Vitamin C 34.8%
Calcium 87.6% Iron 104.6%
*Based on a 2000 Calorie diet
In large bowl, stir together flour, baking soda, baking powder, and salt.
In large mixing bowl, cream brown sugar and butter till light and fluffy.
Gradually beat honey mixture into brown sugar mixture, using high speed of electric mixer.
Add egg and lemon peel; mix well.
Add flour mixture and buttermilk alternately, stirring well after each addition.
Pour into 2 waxed-paper-lined 8 x1 1/2 inch round dishes.
Cook, one at a time, at MEDIUM (5) for 7 minutes, giving dish half turn once.
Cook at HIGH 1/2 to 2 minutes or till done.
Cool 10 minutes.
Remove from dishes; cool on racks.
Whip cream with granulated sugar rill soft peaks form.
Spread one layer of cake with part of the whipped cream.
Sprinkle with half the peel and half the chocolate.
Top with second layer of cake.
Frost top and sides with remaining whipped cream; sprinkle with remaining peel and chocolate.
Chill at least 1 hour.