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Thirteen Colonies Gingerbread

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Ingredients
  Butter flavored cooking spray 5 (Nonstick Type)
  Light butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Boiling water 1⁄2 Cup (8 tbs)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Mild molasses 1⁄2 Cup (8 tbs)
  Liquid egg substitute 1⁄4 Cup (4 tbs)
  Finely grated fresh ginger 1 Tablespoon
  Grated lemon zest 1 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Fat free sour cream 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Packed light brown sugar 2 Tablespoon
  Confectioners sugar 2 Tablespoon (For Garnish)
  Unsweetened applesauce 1 1⁄2 Cup (24 tbs)
Directions

1. Preheat oven to 350°. Coat 10-inch tube or Bundtpan (9 to 10 cups), or 8-inch round cake pan with cooking spray.
2. Cut butter into small cubes. Place in medium bowl. Pour boiling water over butter. Stir until butter dissolves. Whisk in brown sugar, molasses, egg substitute, ginger, and lemon zest until well mixed.
3. Sift together flour, baking soda, cinnamon, nutmeg, and cloves over butter mixture. Whisk until mixed. Pour batter into prepared pan.
4. Bake 25 to 35 minutes for 10-inch tube or Bundt pan, or 35 to 45 minutes for 8-inch round cake pan, or until wooden pick inserted in center of gingerbread comes out clean.
5. Meanwhile, make Creamy Topping if using. In small bowl whisk together sour cream, vanilla, and brown sugar until smooth. Refrigerate.
6. When gingerbread is done, remove from oven. Cool in pan on wire rack 5 minutes. Turn out onto serving platter.
7. Dust with confectioners' sugar. Serve warm with applesauce and Creamy-Topping, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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