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No-Egg Gingerbread Recipe
|Brown sugar||6 Ounce|
|Soda bicarbonate||1 Teaspoon|
|Milk||1 Cup (16 tbs) (to mix)|
|Warm water||1 Tablespoon|
|Marmalade||3 Tablespoon (thick variety)|
|Ground ginger||2 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4090 Calories from Fat 1322
% Daily Value*
Total Fat 151 g231.5%
Saturated Fat 92.5 g462.7%
Trans Fat 0 g
Cholesterol 388.4 mg
Sodium 2689.3 mg112.1%
Total Carbohydrates 643 g214.4%
Dietary Fiber 14.1 g56.5%
Sugars 286.5 g
Protein 58 g116.4%
Vitamin A 90.6% Vitamin C 5.1%
Calcium 102.1% Iron 260.1%
*Based on a 2000 Calorie diet
Cream the butter, sugar and treacle together.
Sieve dry ingredients, and add to creamed mixture with the soda and enough milk to make a soft, dropping consistency.
Stir in the marmalade lightly.
Place in a square, greased and lined tin and bake at 350° F for 1 hour.
Reduce heat to 250° F and bake for a further 35 minutes.
This cake is best left for two days before slicing.
When it is cold, wrap in a piece of foil and store in an airtight tin.