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Gingerbread Cake

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Gingerbread Cake

Prep Time: Cook Time:


  • Wheat flour, white, all-purpose, unenriched | 2.25 cup
  • Ginger root, raw | 1.50 tsp ground
  • Spices, cinnamon, ground | 1.00 tsp
  • Baking soda | 0.75 tsp
  • Salt | 0.50 tsp
  • Butter without salt | 0.50 cup
  • Brown sugar | 0.20 cup packed
  • Egg, whole, raw | 1.00 medium
  • Drinking tap water | 0.75 cup 8 fl oz
Nutrition Facts (Per Serving)

Calories per serving: 259.56 mg

Fat per serving: 12.37 g

Saturated fat per serving: 7.51 g

Protein per serving: 4.47 g

Sodium per serving: 275.91 mg

Cholesterol per serving: 50.96 g


  1. Heat the oven to 325 degrees and grease and flour a 9-inch square baking pan.
  2. In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, and salt.
  3. In a separate bowl, stir together the butter, brown sugar, molasses, egg, and hot water.
  4. Add this mixture to the dry ingredients and beat with an electric mixer on medium speed for about a minute, scraping the sides of the bowl with a rubber spatula.
  5. Pour the batter into the pan and bake it for about 40 minutes, until a toothpick inserted in the center comes out clean.
  6. Serve with whipped cream, if desired.

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