New-Fashioned Gingerbread Cake the Editors of Publications International, Ltd.
Makes 9 servings
|2||cups cake flour|
|1||teaspoon baking powder|
|1||teaspoon ground ginger|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1/4||teaspoon ground cloves|
|1/3||cup packed brown sugar|
|3||tablespoons canola oil|
|2||tablespoons finely minced crystallized ginger (optional)|
|2||tablespoons powdered sugar|
- Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
- Combine flour, baking powder, ginger, baking soda, cinnamon, nutmeg and cloves in large bowl; mix well.
- Beat water, brown sugar, molasses and oil in small bowl with electric mixer at low speed until well blended. Pour into flour mixture; beat until just blended. Stir in crystallized ginger.
- Pour into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes. Sprinkle with powdered sugar just before serving.
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||24 %|
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