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Black Ginger Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts / Low-Fat/Low-Cal

2  c  All-purpose white flour
1/2  c  Sugar
1 1/2  ts  Ground cinnamon
1 1/2    Ground ginger
1/2  ts  Salt
1/4  c  Finely chopped crystallized
    - ginger (available in the
    -Asian food section-it makes
    -a good candy right out of
    -the box!)
1 1/2  ts  Baking soda
2/3  c  Strong HOT coffee
1  c  Molasses
1  lg  Egg white*
1  tb  Vegetable oil, preferably
    -canola oil
    Confectioner's sugar for

*since I rarely have real eggs around, I have found 1/4 cup of egg substitute works fine. Preheat oven to 350-degrees F. Lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper. Sift together flour, sugar, cinnamon, ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat. In another bowl, stir baking soda into hot coffee and whisk in molasses, egg and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough. Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm. Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and and dust with sugar. Carefully remove the doily or stencil. For those of you who have earned a little extra fat in the diet, top with light cool whip or other LIGHT dairy topping. Serves 9 (without topping) per serving: 285 calories; 3 g protein; 2 g fat; 64 g carbohydrates; 269 mg sodium; 0 mg cholesterol.

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