Buttermilk Gingerbread
Gingerbread is my all-time favorite. This is one of my most-loved recipes for making gingerbread. The spices add just enough hint, and it's delicious. 22
22
Ingredients
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
mace
|
* |
| ¼ | teaspoon |
nutmeg
|
* |
| ½ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
ginger
powdered |
* |
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
* |
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
vegetable shortening
or butter |
* |
| ½ | cup |
molasses
|
|
| ½ | cup |
buttermilk
|
Directions
Heat oven to 350℉ (180℃).
Cream shortening and sugar and add eggs and half of the buttermilk.
If you don't have buttermilk, mix vinegar and milk together and let it sit for 3 minutes, then add half.
Add dry ingredients, remaining milk and molasses.
Put into greased cake pans.
Bake at 350℉ (180℃) for 30 minutes.
Nutrition Facts
Serving Size 71g (2.5 oz)Amount per Serving
Calories 17710% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 71mg
24%
Sodium 161mg
7%
Total Carbohydrate
12g
12%
Dietary Fiber 1g
3%
Sugars g
Protein
9g
Vitamin A 2%
•
Vitamin C 0%
Calcium 7%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
