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Double-Ginger Cake

Yield 8 servings (serving size: 1 slice)
Look for crystallized ginger on the spice aisle at your supermarket.

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

Nutrition Information

  • calories 191
  • caloriesfromfat 20 %
  • fat 4.2 g
  • satfat 0.8 g
  • monofat 1.1 g
  • polyfat 1.9 g
  • protein 3.1 g
  • carbohydrate 36.4 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 102 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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

  3. 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.