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Gingerpear Cake

Author/Submitted by:
Servings: 16
Categories: Cakes / Desserts / Low-Fat/Low-Cal

    Nonstick spray coating
2/3  c  Granulated sugar
1/2  c  Packed brown sugar
1/4  c  Cooking oil
3    Egg whites
1  c  All-purpose flour
1/4  c  Whole wheat flour
2  tb  Crystallized ginger
    -- (finely chopped)
1 1/2  ts  Baking soda
1/2  ts  Ground nutmeg
2 1/2  c  Shredded unpeeled pears
    -(such as Bosc or Bartlett)
8  oz  Low-fat vanilla yogurt
1  t  Crystallized ginger
    -- (finely chopped)

Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick coating. (If using a fluted pan, dust with all-purpose flour.) In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended. Add the all-purpose flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.) Stir in shredded pears. Pour batter into the prepared pan. Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the center comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.) Cool completely. For topping, in a bowl combine yogurt and the 1 teaspoon crystallized ginger. Cover and chill several hours before serving. To serve, dollop each serving wtih the ginger-yogurt topping. Sprinkle with nutmeg, if desired.

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