Gingerbread ring

Yield: 1 servings

Measure 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 \N Egg
½ cup Water
2 tablespoons Cookie crumbs; (any kind)
1 can Cream cheese frosting

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.

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