White Gingerbread

By Hklbrries

"This version of an old favorite omits molasses and includes ginger in three forms (crystallized, dried and fresh) to create a delicious, chewy brownie-like cake."

This rethinking of an old favorite omits molasses altogether. Instead, ginger in three forms (crystallized, dried and fresh) sings through loud and clear, flavoring a delicious chewy brownie-like cake. Turbinado sugar is raw coarse sugar crystals that have a molasses flavor. Look for them in the baking section.

Ingredients

• Cooking spray
• 1⁄3 cup butter, softened
• 1 cup sugar
• 2 eggs
• ½ teaspoon vanilla extract
• 1 teaspoon ground ginger
• 2 teaspoons finely grated fresh ginger
• ½ teaspoon ground cardamom
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 ounce crystallized ginger, chopped
• 1 teaspoon raw or turbinado or granulated sugar
• ¼ teaspoon ground cinnamon

Details

Servings 10

Preparation

Step 1

Preheat oven to 350F. Coat an 11-by-7-inch baking dish with cooking spray.

Combine butter and sugar in a large mixing bowl; beat with a mixer until fluffy. Beat in eggs, vanilla, ground and fresh ginger, and cardamom.

Sift together flour and baking powder. Add to butter mixture and beat well. Scrape into prepared pan. Sprinkle crystallized ginger pieces over batter.

Combine turbinado sugar and cinnamon and sprinkle over batter. Bake 25 to 35 minutes. The cake will be chewy, golden and fragrant and an inserted toothpick will test clean.

Variation: Place thin slices of a peeled apple over cake, along with crystallized ginger, before sprinkling with the cinnamon-sugar mixture.


Nutrition Information:
Per serving
170 calories
7 g fat
2 g protein
26 g carbohydrates
0 g fiber
70 mg sodium