Sticky Ginger Cake

Simple & yummy! Cookinglight!

Sticky Ginger Cake

Photo by Babycatgrandma B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray

  • 4.5

    ounces all-purpose flour (about 1 cup)

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground allspice

  • ¼

    teaspoon salt

  • 1

    cup low-fat buttermilk

  • 2

    large eggs, beaten

  • 5

    tablespoons honey, divided

  • 5

    tablespoons molasses, divided ¼ cup dark brown sugar

  • 2

    tablespoons butter

  • 2

    teaspoons grated fresh ginger 1 tablespoon water

  • 1

    teaspoon powdered sugar

  • Cooking Light NOVEMBER 2012

Directions

1. Preheat oven to 400°. 2. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside. 3. Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined. 4. Pour batter into pan. Bake at 400° for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar. Nutritional Information Amount per serving Calories: 209 Fat: 2.5g Saturated fat: 1.2g Monounsaturated fat: 0.7g Polyunsaturated fat: 0.3g Protein: 5g Carbohydrate: 41.7g Fiber: 1.1g Cholesterol: 27mg Iron: 2.1mg Sodium: 155mg Calcium: 45mg


Nutrition

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