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Ginger Snack Cake

Yield 2 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Cooking Light Light Cooking for Two