MamasHealth.com Home Cake Recipes Applesauce cake Bacardi cake Black forest cake Coffee cake Cranberry bundt cake Fat-free cake Frosted cake Georgian fruit cake Gingerbread cake Gingersnap cupcakes Lemon pound cake Peppermint pound cake Peppermint cheesecake Plum cake Strawberry shortcake Vanilla cake loaves Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Egg Substitutes Cooking tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	Gingerbread Cake Ingredients: 2 1/2 cups of buck wheat flour 2 tsp of baking soda 2 tsp of ginger powder 1 tsp of cinnamon 1/2 tsp of salt 11/2 cups of hot cider 1 cup of molasses 1/2 cup of butter, melted 1 tsp of cloves, crushed 1 egg 1 cup of water 1 cup of brown sugar, packed Directions: Preheat oven to 350 degrees F. Combine all the ingredients in an electric mixer. Blend them on high for 5 minutes. Pour the cake batter into greased cake pans. Bake bake in a 350-degree oven for 1 hour. Cool and frost if desired.       Rum and Eggnog Cake Ingredients:  1 cup of butter 1/2 cup of almonds, chopped 1 cup of packed brown sugar 1/2 cup of white sugar 5 eggs 1 tsp of almond extract 1 tsp of imitation run extract 1 tsp of ground cinnamon 1 tsp of baking powder 1 tsp of nutmeg 1 tsp of baking soda 1 cup of eggnog 2 tbsp of honey 1 tsp of salt Directions: Preheat oven to 350 degrees F. Combine all the ingredients in an electric mixer. Blend them on high for 5 minutes. Pour the cake batter into greased cake pans Bake cake in a 350-degree oven for 1 hour. Cool and frost if desired.	Sign up for our Email Newsletter For Email Marketing you can trust
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