Black Ginger Cake (Low Fat)
Recipe: #4635
February 16, 2012
"Very rich "double" ginger cake. Crystallized ginger is found in the Asian food section."
Ingredients
Nutritional
- Serving Size: 1 (102.5 g)
- Calories 261.8
- Total Fat - 2.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 360.4 mg
- Total Carbohydrate - 59.3 g
- Dietary Fiber - 3.2 g
- Sugars - 39.3 g
- Protein - 4 g
- Calcium - 91.8 mg
- Iron - 2.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°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.
Step 2
Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
Step 3
In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not over mix or the cake will be tough.
Step 4
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.
Step 5
OPTIONAL: Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.
Tips
No special items needed.