Ginger, which can be traced as far back as the first century A.D., is an ancient culinary staple. Honor its tradition by baking this moist, spicy cake, served plain or with a spoonful of Lemon Curd. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau



  • Preheat oven to 350 degrees F. Coat an 8-by-11 1/2-inch baking pan with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, baking soda, ginger, cinnamon and salt in a bowl.

  • Place egg, sugar and oil in a large bowl. Beat with an electric mixer on high speed until thick and creamy. Reduce speed to low and beat in molasses and applesauce.

  • Gently mix the dry ingredients and buttermilk into the egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of buttermilk. (Do not overmix.)

  • Scrape the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, 35 to 45 minutes. Let cool slightly in the pan on a wire rack. Serve warm.

Nutrition Facts

262 calories; 5.5 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 335 mg sodium. 435 mg potassium; 50.1 g carbohydrates; 2.1 g fiber; 30 g sugar; 3.5 g protein; 27 IU vitamin a iu; 33 mcg folate; 72 mg calcium; 2 mg iron; 69 mg magnesium; 24 g added sugar;

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