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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.

Source: EatingWell Magazine, November/December 1998

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Recipe Summary test

total:
1 hr
Servings:
12
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 3.5g; carbohydrates 50.1g; dietary fiber 2.1g; sugars 30.4g; fat 5.5g; saturated fat 0.5g; cholesterol 15.7mg; vitamin a iu 26.7IU; vitamin c 0.1mg; folate 32.7mcg; calcium 72.2mg; iron 2mg; magnesium 69.3mg; potassium 435mg; sodium 334.7mg; thiamin 0.1mg; added sugar 24g.

3 other carbohydrate, 1 fat

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