Ingredients:
4 T Butter
2 Medium Eggs
2/3 c Fat Free Sour Cream
1T Ground Cinnamon
2 1/2 T Ground Ginger
1/2 t Nutmeg
1/4 t Black Pepper
1/4 c Applesauce
4 T Ginger Root Finely Grated
1/2 t Baking Powder
3/4 t Baking Soda
1/2 c Molasses
1/2 c Brown Sugar
1 3/4 c Whole Oat Flour
3/4 c Whole Wheat Flour
1 c Very Hot Water
Add all the dry ingredients in one bowl and set aside. In a large mixer bowl cream the butter, applesauce and sugar, then add the eggs one at a time mixing well after each addition. Add the sour cream and grated ginger root. In a bowl combine the cup of hot water and molasses. Alternately mix the flour mix and the molasses with the butter mixture. When combine fully continue mixing for 3-4 minutes to develop the gluten. Pour in a prepared 8x8 pan.
Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean. This cake is good alone or with hot lemon pudding and whipped cream.
Nutrition Info
12 Servings | ||
Amount Per Serving | ||
Calories | 231.8 | |
Total Fat | 5.4 g | |
Saturated Fat | 2.9 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 1.4 g | |
Cholesterol | 38.6 mg | |
Sodium | 153.9 mg | |
Potassium | 377.5 mg | |
Total Carbohydrate | 43.2 g | |
Dietary Fiber | 3.6 g | |
Sugars | 19.7 g | |
Protein | 5.2 g |
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