Double-Ginger Cake

Name: Double-Ginger Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 slices, 8 serving(s)
Ingredients: 1/4 cup packed brown sugar; 2 tablespoons vegetable oil; 1 large egg white; 1/2 cup molasses; 3/4 cup all-purpose flour; 1/2 cup whole wheat flour; 2 1/2 teaspoons ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/3 cup low-fat buttermilk; cooking spray; 2 tablespoons chopped crystallized ginger

Submitted by aronsinvest

"A really nice quick cake. Another Cooking Light recipe. Look for crystallized ginger on the spice aisle at your supermarket."

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Ready In:: 40mins
Ingredients:: 13
Yields:: 8 slices
Serves:: 8

ingredients

¹⁄₄ cup packed brown sugar
2 tablespoons vegetable oil
1 large egg white
¹⁄₂ cup molasses
³⁄₄ cup all-purpose flour
¹⁄₂ cup whole wheat flour
2 ¹⁄₂ teaspoons ground ginger
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon ground allspice
¹⁄₃ cup low-fat buttermilk
cooking spray
2 tablespoons chopped crystallized ginger

directions

Preheat oven to 350°.
Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.