Cashew honey gingerbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Flour |
| ⅓ | cup | Light brown sugar |
| 1¼ | teaspoon | Ground ginger |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Allspice |
| ½ | cup | Water |
| ⅓ | cup | Vegetable oil |
| ⅓ | cup | Honey |
| 1 | large | Egg |
| CASHEW HONEY TOPPING | ||
Directions
Heat oven to 350. Put flour, baking soda, nutmeg, salt & allspice into ungreased 8" square pan. Stir with fork to mix well. Add remaining ingredients except topping. Stir until smooth. Using rubber spatula scrape any ingredients clinging to sides, corners & bottom of pan into batter. Bake 25-30 minutes until pick inserted into center comes out clean. Remove from oven. Turn oven to broil. Spoon topping over hot cake. Broil just 1-2 minutes, until nuts turn golden brown. Cool in pan on rack. Serve warm or at room temperature.
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