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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 calories; 5.6 g total fat; 0.4 g saturated fat; 128 mg sodium. 89 mg potassium; 33.6 g carbohydrates; 1.6 g fiber; 15 g sugar; 4.8 g protein; 233 IU vitamin a iu; 47 mcg folate; 51 mg calcium; 1 mg iron; 7 mg magnesium;