Cream the margarine and brown sugar. Add flour gradually. Set aside one cup of this mixture for later use. To remainder, mix in baking soda and spices. Add eggs and combine very well. Stir in buttermilk. Pour into an ungreased 12x8 inch pan. Sprinkle the reserved mixture evenly over top then top with the chopped pecans. Bake for 30-40 minutes at 350 degrees. SAUCE: heat sugar and milk to the boiling point. Beat in margarine with a mixer then add rum. Cook until slightly thickened. Top squares of the gingerbread with this delicious sauce. Recipe by: Jo Merrill Posted to MC-Recipe Digest V1 #575 by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 360 (38%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 243.9mg||75 %|
|Sodium 743.6mg||26 %|
|Potassium 309.6mg||8 %|
|Total Carbohydrate 142.1g||42 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 140.8g|
|Protein 10.3g||15 %|
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: 954
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!