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Ginger Cakes

 

17

Yield

1

dozen

Prep

10

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup vegetable shortening
*
1 cup brown sugar
*
2 each eggs
well beaten
1 cup molasses
4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon water
boiling
1 teaspoon ginger
*
1 pinch salt
*

Directions

Use a mixture of butter and lard for the shortening.

Cream the shortening and sugar together.

Add eggs and beat thoroughly.

Add the molasses and baking soda which has been dissolved in the boiling water.

Sift the flour and ginger together and combine with other ingredients.

Mix well. Pour into well-greased muffin pans and bake at 350℉ (180℃) F about 20 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 7304% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 201mg 8%
Total Carbohydrate 53g 53%
Dietary Fiber 3g 14%
Sugars g
Protein 31g
Vitamin A 2% Vitamin C 0%
Calcium 20% Iron 57%
* based on a 2,000 calorie diet How is this calculated?

 

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