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Old Fashioned Gingerbread Cake

 

12

Yield

1

cake

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 cans tomato soup
3 large eggs
56 ounces cake mix, gingerbread
*
1 cup raisins, seedless
1 cup walnuts
chopped
1 x powdered sugar
for dusting
*

Directions

In large mixer bowl, blend soup and eggs.

Add gingerbread mix.

Blend at low speed until thoroughly moistened; beat 2 minutes on medium speed.

Fold in raisins and walnuts.

Pour into well greased tube pan.

Bake at 325℉ (160℃) for 1 hour 15 minutes or until cake is done.

Cool right side up in pan for 10 minutes; then remove from pan.

Serve warm or cool.

Sprinkle top with confectioners' sugar.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 44647% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 897mg 37%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 16% Vitamin C 35%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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