Sift together the flour, soda, salt, ginger, nutmeg, mace, allspice, and cloves. Stir in caraway seeds and set aside. Cream the butter until light, add brown sugar, and continue creaming until fluffy. Mix in the molasses and a half cup of the flour mixture. Beat the eggs in one at a time. Add the remaining flour mixture with the buttermilk, beginning and ending with flour and beating well after each addition. Pour into a well greased and floured baking pan and bake in a moderate oven until gingerbread begins to pull away from sides of the pan and top seems springy to the touch. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (50%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 394.8mg||121 %|
|Sodium 604.7mg||21 %|
|Potassium 1018.1mg||27 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 45.2g|
|Protein 12.2g||17 %|
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Calories per serving: 440
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