No-Egg Gingerbread Recipe

Summary

CuisineMethod
DishVegetarian

Ingredients

 Brown sugar6 Ounce
 Soda bicarbonate1 Teaspoon
 Treacle4 Ounce
 Milk1 Cup (16 tbs) (to mix)
 Flour1 Pound
 Warm water1 Tablespoon
 Butter6 Ounce
 Salt1⁄2 Teaspoon
 Marmalade3 Tablespoon (thick variety)
 Ground ginger2 1⁄2 Teaspoon

Nutrition Facts

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

Directions

Dissolve soda in water and allow to cool.
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.
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