Black Ginger Cake
All-purpose white flour
Finely chopped crystallized
- ginger (available in the
-Asian food section-it makes
-a good candy right out of
Strong HOT coffee
Vegetable oil, preferably
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
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.
(without topping) per serving: 285 calories; 3 g protein; 2 g fat; 64
g carbohydrates; 269 mg sodium; 0 mg cholesterol.