Ginger Snack Cake

Oxmoor House
2 servings.


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Vegetable cooking spray
1/3 cup plus 1 teaspoon all-purpose flour, divided
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 1/2 tablespoons skim milk
2 tablespoons frozen egg substitute, thawed
1 1/2 teaspoons vegetable oil
1 teaspoon molasses
1/4 cup sifted powdered sugar
1/8 teaspoon grated lemon rind
1 teaspoon fresh lemon juice


Coat a 6- x 3- x 2-inch loafpan with cooking spray; dust with 1 teaspoon flour, and set aside.

Combine remaining 1/3 cup flour, 3 tablespoons sugar, and next 4 ingredients in a medium bowl, stirring well. Combine milk and next 3 ingredients. Add to dry ingredients; stir well. Spoon batter into prepared pan. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan. Combine powdered sugar, lemon rind, and lemon juice in a small saucepan; cook over low heat until warm, stirring frequently. Drizzle over cake.

Created date

August 2009

Nutritional Information

Calories 274
Caloriesfromfat 13 %
Fat 4.1 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.7 g
Carbohydrate 55.4 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 39 mg
Calcium 0.0 mg