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Black Ginger Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 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
-dusting
Directions:
*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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