Saturday, April 9, 2011

Gingerbread Cake

I love gingerbread, but since it isn't the best for you I don't have much of it. I have changed the recipe a little to make it much healthier. I like it to have a lot of ginger, if you don't like spicy food you may want to reduce the ginger by 50% or more.


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

No comments:

Post a Comment