Gingerbread

Ginger ale has long been used as a remedy for an upset stomach. But a generous slice of home-baked gingerbread could be just as effective. Research shows that compounds in ginger can sometimes suppress an upset stomach and nausea.

Yield:

9 servings

Recipe from

Nutritional Information

Calories 201
Caloriesfromfat 27 %
Fat 6.1 g
Satfat 1.3 g
Monofat 2.5 g
Polyfat 1.8 g
Protein 3.5 g
Carbohydrate 33.2 g
Fiber 0.6 g
Cholesterol 25 mg
Iron 1.7 mg
Sodium 183 mg
Calcium 55 mg

Ingredients

1/3 cup granulated sugar
1/4 cup stick margarine or butter, softened
1/3 cup molasses
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup 1% low-fat milk
Cooking spray
2 teaspoons powdered sugar

Preparation

Preheat oven to 350°.

Beat granulated sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cloves). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.

Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top of cake, and serve warm.

Note:

March 1998