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Old-Fashioned Cider-Gingerbread Bundt Cake

Old-Fashioned Cider-Gingerbread Bundt Cake

Cooking Light NOVEMBER 1998

  • Yield: 16 servings (serving size: 1 slice)

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup blackstrap molasses
  • 3/4 cup apple cider
  • 1/2 cup apple butter
  • 1/4 cup vegetable oil
  • 1/4 cup egg substitute or 1 egg white
  • 1 1/3 cups shredded peeled Granny Smith apple (about 1 apple)
  • Cooking spray
  • 1 tablespoon powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a bowl. Combine granulated sugar and next 5 ingredients (granulated sugar through egg substitute) in a large bowl; beat at medium speed of a mixer 2 minutes. Add flour mixture; beat until well-blended. Add apple; beat well. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake cake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; invert cake onto a wire rack, and cool completely. Sift powdered sugar over cake.

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 16%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.5g
  • Carbohydrate: 44.6g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 210mg
  • Calcium: 141mg
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Old-Fashioned Cider-Gingerbread Bundt Cake recipe

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