Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Dissolve tea in water. Combine the flour, baking soda, ginger and salt; add to creamed mixture alternately with tea, mixing well after each addition. Stir in peel.
- Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Just before serving, cut cake horizontally into two layers. Spoon peaches over bottom layer; replace top layer. Cut into individual servings; top with whipped cream. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.23 Kcal (2622 kJ) | ||
| Calories from fat | 98.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 45.92mg | 15% | |
| Sodium | 228.59mg | 10% | |
| Potassium | 468.68mg | 10% | |
| Total Carbs | 122.62g | 41% | |
| Sugars | 48.36g | 193% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 119.3mg | 199% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 197.38 Kcal (826 kJ) | ||
| Calories from fat | 30.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 17% | |
|---|---|---|---|
| Cholesterol | 14.47mg | 15% | |
| Sodium | 72.05mg | 10% | |
| Potassium | 147.72mg | 10% | |
| Total Carbs | 38.65g | 41% | |
| Sugars | 15.24g | 193% | |
| Dietary Fiber | 0.82g | 10% | |
| Protein | 2.55g | 16% | |
| Vitamin C | 37.6mg | 199% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16.4mg | 5% | |
* 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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