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Berena - Klingon Gingerbread

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup margarine
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¼ cup sugar
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1 each eggs
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1 cup molasses
dark
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1 cup water
boiling
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2 ⅓ cups all-purpose flour
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1 ½ teaspoons ginger
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1 teaspoon cinnamon
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teaspoon cloves
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½ teaspoon salt
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½ teaspoon baking powder
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1 teaspoon baking soda
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For whipped cream
1 cup heavy whipping cream
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¼ cup sugar
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¼ teaspoon lemon extract
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Ingredients

Amount Measure Ingredient Features
118 ml margarine
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59 ml sugar
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1 each eggs
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237 ml molasses
dark
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237 ml water
boiling
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552 ml all-purpose flour
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7.5 ml ginger
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5 ml cinnamon
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0.6 ml cloves
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2.5 ml salt
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2.5 ml baking powder
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5 ml baking soda
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For whipped cream
237 ml heavy whipping cream
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59 ml sugar
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1.3 ml lemon extract
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Directions

Preheat oven to 350℉ (180℃).

Grease and flour a ring mold or baking dish (9x9).

Mix together the margarine and sugar in a large bowl.

Add the egg and beat it in well. Next, stir in the molasses.

Then measure the boiling water in the molasses measuring cup and add it to the mixture, stirring well.

Measure all tahe dry ingredients into a small bowl, starting with the flour and ending with the baking soda.

Stir all the dry ingredients together, then mix thoroughly into the liquid.

Pour immediately into the prepared ring mold.

Bake for 40 to 45 minutes, or until a skewer stuck into the cake comes out clean.

If you are using a ring mold, let the cake cool for about 5 minutes, then unmold onto a plate.

To make the whipped cream, put the chilled cream in a small chilled bowl, add the sugar and lemon extract and beat with an electric mixer until stiff.

To serve put a dollop of whipped cream over each slice of warm cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 68741% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 541mg 23%
Total Carbohydrate 32g 32%
Dietary Fiber 2g 6%
Sugars g
Protein 14g
Vitamin A 26% Vitamin C 1%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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