Ginger Cake

Ginger Cake Recipe
Randy Mayor
To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 244
Caloriesfromfat 30 %
Fat 8 g
Satfat 5 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 40.1 g
Fiber 0.8 g
Cholesterol 43 mg
Iron 2 mg
Sodium 295 mg
Calcium 43 mg

Ingredients

Cooking spray
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed dark brown sugar
4 1/2 tablespoons butter, softened
1 large egg
1/3 cup applesauce
1/4 cup molasses
1/3 cup flat Guinness stout
3/4 cup frozen reduced-calorie whipped topping (such as Cool Whip Lite), thawed

Preparation

Preheat oven to 350°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.

Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.

Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.

Note:

Bruce Aidells,

Bruce Aidells's Complete Book of Pork

October 2006
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