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    You are in: Home / Recipes / High Altitude Gingerbread Recipe
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    High Altitude Gingerbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    AKgirlinCO's Note:

    As a recent transplant to Colorado I am having to convert all my recipes in order to bake properly in the high altitutude. This gingerbread is my first experiment.

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    Ingredients:

    Serves: 8

    Yield:

    Loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees. Prepare 9 inch baking pan with waxed paper, or grease and flour. In a large bowl, whisk together dry ingredients in a bowl. Dissolve molasses in hot water in a separate bowl. In separate large bowl, beat together butter and sugar and then eggs, one at a time; and then add sour cream. Add dry ingredients in 4 parts, alternating with the mixture of hot water and molasses mixture, beating well to combine, and scraping bowl each time you add water or flour mixture. The batter will be runny. Pour into prepared pan and bake for about 40 to 45 minutes, or until a toothpick inserted in center comes out clean.

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    Nutritional Facts for High Altitude Gingerbread

    Serving Size: 1 (148 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 414.5
     
    Calories from Fat 144
    34%
    Total Fat 16.0 g
    24%
    Saturated Fat 9.4 g
    47%
    Cholesterol 84.4 mg
    28%
    Sodium 426.3 mg
    17%
    Total Carbohydrate 62.4 g
    20%
    Dietary Fiber 1.3 g
    5%
    Sugars 28.0 g
    112%
    Protein 6.0 g
    12%

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