Try this Fresh Ginger Cake recipe, or contribute your own.
Suggest a better descriptionIn a bowl, mix granulated sugar, buttermilk oil, egg, and ginger. Add flour, soda, baking powder, cinnamon, and cloves; beat to blend well. Pour into one oiled 8-cup tube pan or 9-inch square pan. Bake in a 350f oven until cake begins to pull from pan sides, 35 to 40 minutes. Cool 10 minutes; invert onto a plate. Serve warm or cool; when cool, store airtight up to 2 days. Dust with powdered sugar. Serves 8 or 9 Upgrading gingerbread THIS TENDER CAKE, JUST A trifle dressier than oldfashioned gingerbread, is aromatic with fresh ginger. Molasses which typically sweetens gingerbread is replaced by sugar, making a lighter color cake. Recipe by: Sunset Magazine June 1994 Posted to MC-Recipe Digest V1 #604 by Dianne Larson Ward
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1639 | ||
Calories from Fat: 404 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.9g | 60 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 28.7g | ||
Cholesterol 218.8mg | 67 % | |
Sodium 3862.8mg | 133 % | |
Potassium 616mg | 16 % | |
Total Carbohydrate 280g | 82 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 274g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1639
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