Saturday, May 8, 2010

Gingerbread cake for Mom

Gingerbread is not just for the holidays. A spicy cake with cream cheese frosting is good just about anytime. Here is a healthier version than usual. Save this recipe for your holiday baking, too -- it's a real standby around here.

Recipe: Gingerbread Cake
(Serves 6-8)

½ cup brown sugar
2 ounces buttery spread with plant stanols added, such as Benecol or Smart Balance
¼ cup black strap molasses
2 ounces egg substitute
1 ½ cups whole grain pastry flour
2 teaspoons ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup lowfat or fat free buttermilk
1/3 cup applesauce (or another 1/3 cup buttermilk)
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Coat 8 inch square pan with cooking spray.

2. Beat sugar and spread in mixing bowl for 2 minutes. Add molasses and egg substitute. Beat well.

3. Combine dry ingredients in a medium bowl. Add flour mixture, alternating with buttermilk (and applesauce), to sugar mixture. Stir in vanilla.

4. Spoon into prepared pan and bake for 30 minutes, or until wooden toothpick comes out clean. Cool completely on a wire rack.

Note: Use cream cheese icing for the cake. Garnish with candied ginger, if desired. Top each piece with lemon curd (if desired) when serving.

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