Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Aromatic spices give this moist cake an assertive flavor. It's great served warm or at room temperature.

Recipe by Cooking Light August 2001

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Recipe Summary

Yield:
9 servings (serving size: 1 cake square and about 1 tablespoon whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat an 8-inch square baking pan with cooking spray; dust bottom of pan with 2 teaspoons flour.

  • Place butter in a large microwave-safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add sugar, stirring with a whisk. Add molasses and eggs; stir with a whisk until smooth. Add ginger, pumpkin pie spice, baking soda, mustard, and salt; stir well with a whisk. Add milk and orange rind; stir well with a whisk. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Pour batter into prepared pan.

  • Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into squares. Serve with whipped topping.

Nutrition Facts

262 calories; calories from fat 27%; fat 7.9g; saturated fat 4.4g; mono fat 2.4g; poly fat 0.5g; protein 4.3g; carbohydrates 43.8g; fiber 0.7g; cholesterol 65mg; iron 2.6mg; sodium 236mg; calcium 88mg.
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