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Lemon-Filled Ginger Cake Recipe
|Light molasses||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon pie filling||22 Ounce (1 Pound 6 Ounces)|
|Confectioner's sugar||10 Ounce|
Calories 487 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 4.9 g24.3%
Trans Fat 0 g
Cholesterol 43.3 mg14.4%
Sodium 412.6 mg17.2%
Total Carbohydrates 100 g33.2%
Dietary Fiber 0.82 g3.3%
Sugars 66.7 g
Protein 4 g8.6%
Vitamin A 5.1% Vitamin C 0.06%
Calcium 8.9% Iron 15.5%
*Based on a 2000 Calorie diet
Beat with electric mixer until well blended.
Sift flour, baking soda, salt and ginger onto wax paper.
Lower mixer speed to very low; add dry ingredients alternately with milk.
Mix just until blended.
Turn batter into a buttered 9x9x2 inch baking pan.
Bake in moderate oven (350Â°) for 30 minutes, or until center of cake springs back when pressed with finger.
Cool cake in pan on wire rack about 5 minutes.
Turn cake out onto wire rack; cool completely.
Split cake into 2 thin layers.
Spread bottom layer with lemon filling.
Place top layer over filling.
Dust top with 10X sugar.
Cut into three inch squares.