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Picture of Gingerbread Snacking Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2999 kcal 150 %
  • Fat 22 g 34 %
  • Saturated 9 g 47 %
  • Carbs 662 g 221 %
  • Fiber 12 g 47 %
  • Protein 46 g 93 %
  • Cholesterol 398 mg 133 %
  • Sodium 2948 mg 123 %
  • Calcium 1677 mg 168 %
  • Magnesium 935 mg 223 %
  • Potassium 5727 mg 122 %
  • Iron 35 mg 197 %
  • Zinc 5 mg 44 %
  • Phosphorus 1594 mg 228 %
  • Vitamin A 231 µg 26 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 3 mg 221 %
  • Riboflavin (B2) 2 mg 157 %
  • Niacin (B3) 22 mg 139 %
  • Vitamin B6 3 mg 206 %
  • Folate equivalent (total) 961 µg 240 %
  • Vitamin B12 1 µg 40 %
  • Vitamin D 2 µg 14 %
  • Vitamin E 2 mg 15 %
  • Vitamin K 5 µg 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Gingerbread Snacking Cake

Ingredients

  • 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
  • 1 cup water
  • 1 1/2 teaspoons baking soda
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulfured molasses
  • 1 tablespoon freshly grated ginger (optional)
  • 2 large eggs, room temperature, lightly beaten
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • Confectioners’ sugar, for dusting finished cake
  • Lightly sweetened whipped cream, essential for serving

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