Even if you are gluten-intolerant, you can have this gingerbread and eat it too. Garnish with a dollop of whipped cream and a loop of lemon rind.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn bowl, sift together flour, ginger, baking soda, cinnamon, salt, nutmeg and pepper; set aside.
In large bowl, beat together butter, sugar and molasses until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Stir in flour mixture until smooth. Scrape into 8 mini loaf pans.
Bake in centre of 350°F (180°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)
Glaze: In small bowl, whisk together sugar, cream, lemon rind and lemon juice; spread over top of gingerbread.
Nutritional facts Per serving: about
- Sodium 350 mg
- Protein 6 g
- Calories 371.0
- Total fat 15 g
- Cholesterol 126 mg
- Saturated fat 8 g
- Total carbohydrate 56 g
- Iron 10.0
- Folate 6.0
- Calcium 6.0
- Vitamin A 14.0
- Vitamin C 3.0