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Gingerbread Cakes


Gingerbread Cake Recipe #1


3 cups unbleached flour
4 tsps ginger
2 tsps cinnamon
2 tsps baking soda
1 tsp baking powder
1 tsp cloves
1/2 tsp nutmeg
1/4 tsp salt
3 egg whites -- whipped
1 cup buttermilk* -- at room temperature
1 cup brown sugar -- packed
1 cup fat-free sour cream
1 cup molasses


Preheat oven at 350.
Prepare a 8 3/4 x 8 3/4 x 1 3/4" pan, lightly with cooking spray and flour.
In a mixing bowl...
combine flour, ginger, cinnamon, baking soda, baking powder, cloves, nutmeg, and salt.
In another mixing bowl...
combine egg whites, buttermilk, brown sugar, sour cream, and molasses.
Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan. Bake for 45 minutes.
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NOTES : *Buttermilk Substitute.
Combine 3 teaspoons vinegar with enough skim milk to equal 1 cup; let stand 5 minutes.




Gingerbread Cake Recipe #2


1 cup all-purpose flour
1/2 cup whole wheat flour
(don't substitute more white flour - the cake'll be gooey)
1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup non-fat buttermilk
1/2 cup applesauce
1/2 cup molasses
2 egg whites
Powdered sugar for dusting


Preheat oven to 350 degrees.
Lightly coat 8x2x2 baking pan with nonstick cooking spray.
In a large bowl...
combine flours, brown sugar, cinnamon, ginger, baking powder and baking soda.
In a small bowl combine...
buttermilk, applesauce, molasses and egg whites; add to flour mixture.
Beat until combined.
Pour into baking pan and bake 30 to 35 minutes.
Cool for 10 minutes, cut cake into nine squares and dust with powdered sugar.





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