Tropical Gingerbread(Cake) Recipe

Name: Tropical Gingerbread(Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening or oil; 1/2 c. sugar; 1 egg; 2 1/2 c. sifted all-purpose flour; 1 1/2 tsp. baking soda; 1 tsp. cinnamon; 1 tsp. ginger; 1/2 tsp. cloves; 1/2 tsp. salt; 1 c. molasses; 1 c. hot water

Servings: persons

1/2 c. shortening or oil
1/2 c. sugar
1 egg
2 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1 c. molasses
1 c. hot water

1
Melt shortening in 3 or 4-quart saucepan over low heat. Remove, let cool.
2
Add sugar and egg; beat well.
3
Sift together flour, baking soda, salt and spices.
4
Combine molasses and hot water, add alternately with flour to first mixture.
5
Pour into a greased angel food cake pan 9 x 9-inch.
6
Bake at 350u00b0 for 50 to 60 minutes.
7
Cool 5 minutes.
8
You may frost or serve with ice cream or whipped cream.
9
(If frosting, sprinkle generously with coconut.)

967

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. shortening or oil, 1/2 c. sugar, 1 egg, 2 1/2 c. sifted all-purpose flour, and more.

Yes, Tropical Gingerbread(Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tropical Gingerbread(Cake)

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