This aromatic, spice-filled gingerbread loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale.
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
3/4 cup whole wheat flour (about 3 1/3 ounces)
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Dash of nutmeg
1 cup warm 1% low-fat milk (100° to 110°)
1/2 cup molasses
1/4 cup canola oil
3 tablespoons prune baby food
2 large eggs, lightly beaten
3/4 cup packed dark brown sugar
1/2 cup golden raisins
2 tablespoons finely chopped walnuts
How to Make It
Preheat oven to 350°.
Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.
Combine milk and next 4 ingredients (through eggs) in a medium bowl, stirring with a whisk until blended. Add sugar, stirring until well blended. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into a 9 x 5-inch loaf pan coated with cooking spray, using a rubber spatula. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.
Bake the loaf at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.
Check your local supermarket for small disposable loaf pans; half-size loaves may be ideal for a bake sale. This recipe also makes 3 (3 1/2 x 5 1/2-inch) loaves; bake them for 50 minutes.
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We just can't stop eating this! It's so moist and delicious. With coffee at midmorning, it's a snack. Would be great for kids with a glass of milk. On a plate with whipped topping after dinner, it's a dessert. It's also great in the lunchbox. My only change was to use 1/4 cup molasses and 1/4 cup cane syrup. Next time I might add a dash of cloves. The nuts and golden raisins are essential, and I might also add some chopped dates.
This was the 2nd recipe I tried and was the better of the two. It has a nice mild flavor and was fairly moist (even with the wheat flour). I also added applesauce (since I did not have the prune baby food on hand) and roughly 1/4 tsp of orange flavor. It was pretty tasty! Oh,and it only needed ~53 minutes oven time, as opposed to 60min--so watch it closely so it doesnot turn out dry..
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