Food & Drink
Gingerbread cake
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.
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