Old-Fashioned Gingerbread

Preparation:  15 min. Cooking: 40 min. Total: 55 min.
Recipe photo
  • 2 1/4 Cup unbleached all purpose flour , sifted
  • 1/2 tsp baking soda
  • 1/2 tsp salt (necessary)
  • 2 tsp ground ginger , or 3 Tbsp fresh gingerroot, peeled and grated and 3 Tbsp crystallized ginger, minced3 Tbsp
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves , ground
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 tsp Dutch-processed cocoa powder
  • 1/2 Cup unsalted butter , melted, then cooled to room temperature
  • 6 Fl Oz unsulphured molasses
  • 3/4 Cup granulated sugar
  • 4 Fl Oz buttermilk
  • 4 Fl Oz lowfat milk
  • 1 large eggs
  • nonstick cooking spray
  • 1 1/2 Cup light frozen whipped topping
Preheat oven to 350 ℉. Sift first 9 ingredients together in a bowl using low speed of an electric mixer. Beat butter and next 5 ingredients together in another bowl. Add dry ingredients to liquid. Beat on medium speed about 1 minute, until smooth, scraping down sides of bowl. Do not overmix. (If using fresh ginger, batter will be lumpy.)

Pour batter into a nonstick 7x11 inch rectangular metal baking pan that has been coated with nonstick cooking spray. Bake 35-45 minutes, or until edges have pulled away from pan sides and top is springy. For a lighter gingerbread, cover loosely with aluminum foil during the last 15 minutes of baking. Let cake cool in pan on a wire rack 5 minutes. Invert onto serving plate, cut and serve with a dollop of topping.
Calories
370 Cal
Fat
12 g
Carbs
60 g
Protein
5 g
Fiber
1.1 g
Sugar
33 g
Cholesterol
48 mg
Sodium
230 mg


Nutrients

Fiber     1.1 g
Fat     12 g
Sugar     33 g
Carbs     60 g
Protein     5 g
Calories     370 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     2.9 g
Fat, Sat     7.7 g
Fat, Trans     0 g
Fat, Percent     30 %

Vitamins

Vitamin, K     1.7 mcg     1.4 %
Vitamin, A     360 IU     12 %
Vitamin, B12     0.2 mcg     7.5 %
Niacin     2 mg     12 %
Riboflavin     0.2 mg     18 %
Vitamin, C     0.5 mg     0.5 %
Vitamin, D     7 IU     1.2 %
Vitamin, B6     0.2 mg     13 %
Vitamin, E     0.5 mg     3.6 %
Panto, Acid     0.4 mg     8.9 %
Choline     19 mg     3.5 %
Thiamin     0.3 mg     21 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     84 mg     12 %
Magnesium     75 mg     18 %
Copper     0.2 mcg     20 %
Fluoride     0.8 mcg     19 %
Zinc     0.5 mg     4.3 %
Cholesterol     48 mg     0.2 %
Sodium     230 mg     16 %
Selenium     17 mcg     30 %
Manganese     0.8 mg     11 %
Potassium     480 mg     10 %
Iron     2.7 mg     34 %