Directions:
- Preheat oven to 350°.
- Spray 9x13 baking pan with non-stick cooking spray. Line bottom of pan with parchment or waxed paper.
- Prepare cake: Cream together sugar and shortening.
- Mix together dry ingredients.
- Add molasses and boiling water to sugar and shortening mixture.
- Slowly add dry ingredients to mixture; mixing well between each addition.
- Beat eggs well & add into mixture. Pour into prepared pan.
- Bake until toothpick inserted in center comes out clean (20-30 minutes).
- Allow to cool.
- Using 1 3/4 cookie cutter or glass rim, cut into 10 rounds. (If too thick, cut horizontally to 1/2 thickness).
- Bake on cookie sheet at 300°F 30 minutes more to toast.
- Garnish: Whip cream with sugar to soft peaks.
- Add whipped cream to each gingerbread piece, top with fresh raspberries & a mint sprig.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.25 Kcal (1412 kJ) | ||
| Calories from fat | 134.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 23% | |
|---|---|---|---|
| Cholesterol | 16.44mg | 5% | |
| Sodium | 279.49mg | 12% | |
| Potassium | 354.68mg | 8% | |
| Total Carbs | 48.18g | 16% | |
| Sugars | 25.29g | 101% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.9mg | 16% | |
| Calcium | 78.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 294.23 Kcal (1232 kJ) | ||
| Calories from fat | 117.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 23% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 5% | |
| Sodium | 243.84mg | 12% | |
| Potassium | 309.44mg | 8% | |
| Total Carbs | 42.04g | 16% | |
| Sugars | 22.07g | 101% | |
| Dietary Fiber | 0.85g | 4% | |
| Protein | 3.03g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.5mg | 16% | |
| Calcium | 68.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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