Cook's Corner Recipe: Gingerbread Cake
Posted on Thu, May. 08, 2008
From Linda Cicero's Cook's Corner
DESSERT
GINGERBREAD CAKE
Willie Mae Murphy, then vice president of the greatly missed Biscayne Miracle Mile, shared this recipe from the cafeteria's menu, which originated with her mother.
• 3 eggs, beaten
• 1 cup sugar
• 1 cup vegetable oil
• 1 cup molasses
• 1 cup buttermilk
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• ¼ teaspoon nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 2 teaspoons baking soda
Mix together eggs, sugar, oil, molasses and buttermilk with an electric mixer. Sift dry ingredients and add to liquid mixture; blend thoroughly but do not overmix. Bake in greased and floured 9-by-13-inch pan for 1 hour at 325 degrees. Makes 24 servings.
Per serving: 226 calories (40 percent from fat), 10.2 g fat (1.2 g saturated, 4.2 g monounsaturated), 26.8 mg cholesterol, 2.8 g protein, 31.5 g carbohydrates, 0.5 g fiber, 247.14 mg sodium.
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