Double-Ginger Cake

Name: Double-Ginger Cake
Ingredients: 1/4 cup packed brown sugar; 2 tablespoons vegetable oil; 1 large egg white; 1/2 cup molasses; 3/4 cup all-purpose flour; 1/2 cup whole wheat flour; 2 1/2 teaspoons ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/3 cup low-fat buttermilk; cooking spray; 2 tablespoons chopped crystallized ginger

13 ingredients

3 steps

Ingredients

1/4 cup packed brown sugar
2 tablespoons vegetable oil
1 large egg white
1/2 cup molasses
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/3 cup low-fat buttermilk
cooking spray
2 tablespoons chopped crystallized ginger

Directions

1

Preheat oven to 350°.
2

Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3

Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.