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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 27%
  • Fat: 6.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 3.5g
  • Carbohydrate: 33.2g
  • Fiber: 0.6g
  • Cholesterol: 25mg
  • Iron: 1.7mg
  • Sodium: 183mg
  • Calcium: 55mg

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

  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.
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