Gingerbread Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1/2 cup vegetable shortening
- 1 large egg, beaten
- accompaniment: lightly sweetened whipped cream
- 1 cup mild molasses mixed with 1 cup hot water
- Carbohydrate 50 g(17%)
- Cholesterol 16 mg(5%)
- Fat 9 g(14%)
- Fiber 1 g(3%)
- Protein 3 g(6%)
- Saturated Fat 2 g(12%)
- Sodium 177 mg(7%)
- Calories 291
Preparation Preheat oven to 350°F. Sift together flour, baking soda, spices, and salt. Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top. Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack. Cooks' note:•Cake keeps, covered, in pan at room temperature 2 days.
Preparation Preheat oven to 350°F. Sift together flour, baking soda, spices, and salt. Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top. Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack. Cooks' note:•Cake keeps, covered, in pan at room temperature 2 days.
