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Practically Fat-free York Gingerbread
Author/Submitted by:
Servings: 24
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients:
Zest of 1 navel orange 1
cup
Firmly packed light brown su 3 1/2
cups
Sifted all-purpose flour 1
teaspoon
Baking soda 1/2
teaspoon
Baking powder 1
teaspoon
Ground cinnamon 1/2
teaspoon
Ground nutmeg 1
cup
Low-fat buttermilk 1
cup
Carrots,
pureed cooked or can
1/2
cup
Molasses 1
tablespoon
Lemon juice,
freshly squeeze
3/4
cup
Egg substitute, frozen,
thaw
1/2
cup
Fresh ginger root,
finely ch
depending on how spicy you,
----cinnamon sugar t
1 1/2
tablespoons
Sugar,
mixed with
1/2
teaspoon
Ground cinnamon
Directions:
Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable spray and set aside. Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated. Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine. Transfer to large mixing bowl and make well in center. Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds. Add egg substitute and ginger and pulse 3 to 4 times. Dump carrot mixture into well in dry ingredients and with large rubber spatula, fold in as gently as you would beaten egg whites. Batter should be lumpy, no matter if a few dry flecks show. They will vanish during baking. Don't overmix or cake will be tough. Spoon batter into prepared pan, spreading to corners and smoothing top. Sprinkle evenly with cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean. Cool cake to room temperature in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the pan and seven crosswise.) :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.
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