Gingerbread ring
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¼ | cup | Brown sugar; packed |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ¼ | cup | Raisins |
| ¼ | cup | Shredded carrots |
| ½ | cup | Cooking oil |
| ½ | cup | Light molasses |
| 1 | Egg | |
| ½ | cup | Water |
| 2 | tablespoons | Cookie crumbs; (any kind) |
| 1 | can | Cream cheese frosting |
Directions
In bowl, combine flour, brown sugar, ginger, cinnamon, baking soda, baking powder, raisins and carrots. Add oil, molasses, egg and water. Beat on low-medium speed with electric mixer until combined. Beat on hi-speed until well incorporated. Set aside. Grease 2-quart ring mold. Coat with 2 tablespoons. Cookie crumbs. Pour batter into mold. Cook in the microwave on med (50 % power), turning every few minutes until done. Test with toothpick in thickest part. Top with cream cheese frosting. To serve cut into wedges.
Approximately 15 minutes
Per serving (excluding unknown items): 2475 Calories; 117g Fat (42% calories from fat); 26g Protein; 340g Carbohydrate; 181mg Cholesterol; 946 mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2066 Converted by MM_Buster v2.0l.