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Gingerbread

Yield 9 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.