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“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.”
1½ cups whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon salt
1 large egg
½ cup packed dark brown sugar
¼ cup canola oil
1 cup molasses
½ cup applesauce
½ cup buttermilk
1Preheat oven to 350°F. Coat an 8-by-11½-inch baking pan with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, baking soda, ginger, cinnamon and salt in a bowl.
3Place 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.
4Gently 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.)
5Scrape 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.