Gingerbread Cake with Blueberry Sauce

Gingerbread Cake with Blueberry Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell
The new light shines on flavor, so no need to worry about compromising on desserts. Crystallized ginger deepens the flavor in this moist cake (although it's fine without it).
4

Worthy of a special occasion

Yield:

12 servings (serving size: 1 cake piece, about 2 tablespoons sauce, and 1 tablespoon whipped topping)

Recipe from

Cooking Light

Nutritional Information

Calories 284
Caloriesfromfat 22 %
Fat 7 g
Satfat 1.8 g
Monofat 1.8 g
Polyfat 2.6 g
Protein 4.4 g
Carbohydrate 52.4 g
Fiber 1.9 g
Cholesterol 38 mg
Iron 3 mg
Sodium 277 mg
Calcium 105 mg

Ingredients

2 cups all-purpose flour
1/3 cup chopped crystallized ginger (optional)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup low-fat buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup 1% low-fat milk
1/4 cup vegetable oil
2 large eggs
1 1/2 cups frozen blueberries, thawed
Cooking spray
3/4 cup frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl, stirring well with a whisk; make a well in center of mixture.

Combine buttermilk and next 5 ingredients (buttermilk through eggs); stir well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into an 11 x 7-inch baking dish or 9-inch square baking pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in dish for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping.

(Totals include Blueberry Sauce.)

Note:

Ken Haedrich,

March 2001
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