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    You are in: Home / Recipes / Apple Brandy Gingerbread Snack Cake Recipe
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    Apple Brandy Gingerbread Snack Cake

    Average Rating:

    2 Total Reviews

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    • on November 16, 2002

      I have never made a "from scratch" gingerbread before. This cake is densely rich in flavor, yet light and moist in texture. The fresh apple, butter, brandy topping transforms gingerbread to a whole new level of enjoyment! The only thing I changed, was to substitute Macintosh apples for the Granny Smiths and cooked it for 35 minutes. I served this warm, topped with vanilla ice cream. The prep time is under estimated, it takes 30 minutes to prep and cook the apples but the end result is worth it.

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    • on December 30, 2007

      I'm giving this four stars for the cake. It's an absolutely delicious cake. I used Mutsu apples. Everyone that tried the cake said they couldn't taste the apples or the brandy so I really didn't think all the work preparing them was worth it. I'm tempted to slice the apples, put them in the bottom of the cake pan, combine the brandy and sugar, pour over the cake then pour the batter over the raw apples and bake.

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    Nutritional Facts for Apple Brandy Gingerbread Snack Cake

    Serving Size: 1 (180 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 419.8
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 3.7 g
    Cholesterol 45.4 mg
    Sodium 201.5 mg
    Total Carbohydrate 61.4 g
    Dietary Fiber 2.6 g
    Sugars 36.3 g
    Protein 3.7 g

    The following items or measurements are not included:

    apple brandy


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