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 ⓘ
Instructions
- Preheat oven to 350°.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
991
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).