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Double Delicious Gingerbread

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Source: Healthy Oven Baking Book, The

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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  9 servings

This is the gingerbread to make when you want to serve it warm out of the oven with a cup of cider. Crystallized ginger is available in the spice or ethnic food departments at many supermarkets, but the best (yet least expensive) ginger is found in bulk at Asian markets.

RECIPE INGREDIENTS

Nonstick vegetable oil spray

1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)

1 cup whole wheat flour (spoon into measuring cup and level top)

1 tablespoon minced crystallized ginger (optional)

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon salt

1 cup hot water

1 cup unsulphured molasses

1/2 cup packed dark brown sugar

1/2 cup unsweetened applesauce

1 large egg

2 tablespoons canola oil

Confectioners' sugar for sprinkling

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DIRECTIONS

Position a rack in the center of the oven and preheat to 350 degrees F. Spray an 8-inch square nonstick baking pan with nonstick spray.

In a medium bowl, whisk the flours, crystallized ginger (if using), cinnamon, baking soda, ground ginger, cloves, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the hot water, molasses, brown sugar, applesauce, egg, and oil until frothy, about 2 minutes. Make a well in the center of the dry ingredients, and pour in the liquid. Using a spoon, stir just until combined. Do not overmix. Using a gentle touch, spread the batter evenly in the prepared pan.

Bake until the top of the cake springs back when touched gently in the center and the edges are beginning to pull away from the sides of the pan, about 50 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes. Serve warm, or cool completely in the pan on a wire cake rack. Sift confectioners' sugar over the top.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 9 servings

Calories:

307

Fat. Total:

Fiber:

Carbohydrates, Total:

65g

Sodium:

269mg

% Cal. from Fat:

12%

Cholesterol:

24mg

Protein:

Spotlight Recipe Review

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Rating:

by: Carissa, AB

Reviewed: 03/20/2007

This was a really good cake and it was easy to make. The only problem with it was that out of fear of overstirring, I didn't stir it enough. So I ended up with white clumps in the cake where the dry ingredients didn't get blended well enough. Other than that, I was really happy with it. I made a nice caramel sauce by combining 4 tbsp of butter with 1/3 cup whipping cream and 1/3 cup dark brown sugar in a small sauce pot. Stir until the sugar is well dissolved over low heat then bring to a boil. Stirring constantly, reduce the heat to bring it to a simmer for a few minutes. Then remove from heat and let it cool to room temperature and poor it into a squeeze bottle. Then a caramelized some Granny Smith apples in butter and brown sugar, spooned them on top of individual pieces of the cake, scooped on some vanilla bean ice cream, and finished it all off with the caramel sauce. The combination was fantastic!

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