Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- butter-flavored cooking spray
- 1½ cups ( 354 ml) water
- 1 cup (225 g) date sugar
- 4 tablespoons (50 g) margarine, softened
- 2 teaspoons (10 ml) ground ginger
- 1 teaspoon ( 5 ml) ground cinnamon
- ½ teaspoon (2.5 ml) ground cloves
- 2 cups (280 g) unbleached flour
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) baking powder
- 1 large egg, beaten
Directions
Preheat the oven to 350°F / 180°C / gas mark 4.
Lightly coat a 9-inch (22.5 cm) square baking pan with cooking spray in a heavy saucepan, simmer the water and date sugar for 5 minutes.
In a bowl, combine margarine, spices, and cooled date sugar mixture.
Add the flour, baking powder, baking soda, and egg.
Mix until just blended.
Pour batter into prepared pan.
Bake for 25 – 35 minutes or until gingerbread pulls away and springs back when touched.
Cool in pan for 5 minutes.
Transfer cake to wire rack to continue cooling.
Cut into 25 squares.