Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Dana McCauley
Recipe by Cooking Light May 2006

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Credit: Jan Smith

Recipe Summary test

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

207 calories; calories from fat 22%; fat 5.2g; saturated fat 0.7g; mono fat 2.5g; poly fat 1.7g; protein 3.8g; carbohydrates 37.7g; fiber 1.4g; cholesterol 27mg; iron 1.9mg; sodium 165mg; calcium 94mg.
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