Gingerbread cake | Macon Telegraph

Gingerbread cake

3 eggs, beaten

1 cup sugar

1 cup vegetable oil

1 cup molasses

1 cup buttermilk

3 cups all-purpose flour

2 teaspoons ground ginger

1/4 teaspoon nutmeg

1/2 teaspoon ground cloves

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

2 teaspoons baking soda

Makes 24 servings.

Mix together eggs, sugar, oil, molasses and buttermilk with an electric mixer. Sift dry ingredients and add to liquid mixture; blend thoroughly but do not overmix. Bake in greased and floured 9-by-13-inch pan for 1 hour at 325 degrees.

Nutritional information per serving: 226 calories (40 percent from fat), 10.2 g fat (1.2 g saturated, 4.2 g monounsaturated), 26.8 mg cholesterol, 2.8 g protein, 31.5 g carbohydrates, 0.5 g fiber, 247.14 mg sodium.

Write to Linda Cicero at food@herald.com or c/o Food, 1 Herald Plaza, Miami, Fla. 33132.