Cherries take center stage in this elegant low-fat cake that's flavored with both crystallized and ground ginger.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment paper and lightly grease the paper. Arrange cherries in bottom of the cake pan; set side. In a large bowl, stir together all-purpose flour, whole-wheat flour, 2 to 3 teaspoons crystallized ginger, baking powder, ground ginger, and salt. Set aside.

  • In a medium bowl, whisk together milk, eggs, brown sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Spoon batter into prepared pan over cherries, spreading evenly.

  • Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen side of cake. Invert cake onto a serving plate. Remove parchment paper.

  • If desired, sprinkle warm cake with powdered sugar, additional crystallized ginger, and/or mint leaves just before serving.


Tip: If using a sugar substitute, we recommend Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar. Nutrition Facts per serving with sugar substitute: same as below, except 184 cal., 125 mg sodium, 28 g carb. Daily Values: 4% calcium.

Nutrition Facts

201.5 calories; protein 4.8g 10% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 1.6g 6% DV; sugars 15g; fat 5.6g 9% DV; saturated fat 0.4g 2% DV; cholesterol 0.4mg; vitamin a iu 232.6IU 5% DV; vitamin c 0.2mg; folate 46.5mcg 12% DV; calcium 50.6mg 5% DV; iron 1.3mg 7% DV; magnesium 7.4mg 3% DV; potassium 89mg 3% DV; sodium 128.4mg 5% DV.