Ginger Cake

Beau Gustafson; Katie Stoddard

"I like to experiment making moist, delicious low-fat desserts. This one also happens to be nutritious, with applesauce, flaxseed meal, and wheat germ." --Anne M. Kotchek, Rockville, MD

Yield: 12 servings (serving size: ) (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 22%
  • Fat: 6.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 2.7g
  • Protein: 4.8g
  • Carbohydrate: 46.1g
  • Fiber: 2.6g
  • Cholesterol: 35mg
  • Iron: 2.9mg
  • Sodium: 284mg
  • Calcium: 81mg

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup applesauce
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 cup molasses
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 cup flaxseed meal
  • 1/2 cup toasted wheat germ
  • 2 teaspoons baking soda
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon ground cloves
  • 1/2 to 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup hot water
  • Cooking spray
  • 1 tablespoon powdered sugar (optional)
  • Apple slices (optional)

Preparation

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Stir in molasses.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl. Add flour mixture and 1 cup hot water alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan. Cut into 12 squares; sprinkle with powdered sugar and serve with apple, if desired.
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