Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Christine Burns Rudalevige
Recipe by Cooking Light November 2012

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 16 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.

  • Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.

  • Pour batter into pan. Bake at 400° for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.

Nutrition Facts

209 calories; fat 2.5g; saturated fat 1.2g; mono fat 0.7g; poly fat 0.3g; protein 5g; carbohydrates 41.7g; fiber 1.1g; cholesterol 27mg; iron 2.1mg; sodium 155mg; calcium 45mg.
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