Old-Fashioned Cider-Gingerbread Bundt Cake

Cooking Light
16 servings (serving size: 1 slice)


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2 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 cup granulated sugar
3/4 cup blackstrap molasses
3/4 cup apple cider
1/2 cup apple butter
1/4 cup vegetable oil
1/4 cup egg substitute or 1 egg white
1 1/3 cups shredded peeled Granny Smith apple (about 1 apple)
Cooking spray
1 tablespoon powdered sugar


Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a bowl. Combine granulated sugar and next 5 ingredients (granulated sugar through egg substitute) in a large bowl; beat at medium speed of a mixer 2 minutes. Add flour mixture; beat until well-blended. Add apple; beat well. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake cake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; invert cake onto a wire rack, and cool completely. Sift powdered sugar over cake.

Created date

October 2002

Nutritional Information

Calories 219
Caloriesfromfat 16 %
Fat 3.8 g
Satfat 0.7 g
Monofat 1 g
Polyfat 1.7 g
Protein 2.5 g
Carbohydrate 44.6 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 210 mg
Calcium 141 mg