- Double Bonus
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.
- 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
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.
nutrition information per serving
307 calories; 4g total fat; 24mg cholesterol; 269mg sodium; 65g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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