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Buttermilk Gingerbread

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Submitted by granny50

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.

YIELD

12 servings

PREP

15 min

COOK

30 min

READY

1 hrs

Ingredients

2 473
1 ½ 7.5
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML MACE
¼ 1.3
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML SUGAR
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML GINGER
powdered
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CLOVES
ground
½ 2.5
TEASPOON ML BAKING SODA
½ 118
CUP ML VEGETABLE SHORTENING
or butter *
½ 118
CUP ML MOLASSES
½ 118
CUP ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 177 10% 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?
 

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