I made this using blackstrap molasses so the flavor was very strong, but even so, my kids loved it. I served it with whipped cream the next day at lunch to a bunch of women friends. Modifications I made: I added raisins to it; baked it in a mini-bundt pan; and instead of buttermilk, I used unsweetened soy milk.
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.
3 Reviews for Old-Fashioned Gingerbread
I made some changes to the recipe: I used all whole-wheat pastry flour, Egg Beaters, Splenda Brown Sugar Blend, increased the applesauce (unsweetened cinnamon) to 3/4 cup and omitted the oil, and used low-fat buttermilk. These changes cut the calorie, fat, and sugar content waaaayyyy down, but the flavor and texture were to die for!! Positively out of this world! This cake reminded me of my Grandmother's gingerbread she used to make for me when I was little...it was very moist, tender & rich (even without the oil)!! It's hard to stop at one piece (but I do!). My husband - who does not like ginger - absolutely loved this!! Great Fall dessert! Will definately make this again!
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