Whole Wheat Gingerbread
|Molasses||1⁄4 Cup (4 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Powdered ginger||1 1⁄2 Teaspoon|
|Powdered cloves||1⁄2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Whole wheat pastry flour||2 3⁄4 Cup (44 tbs)|
Preheat oven to 325° F.
Grease an 8-inch square pan.
Combine first 6 ingredients in a large mixing bowl. Stir in boiling water.
In a separate bowl, mix baking soda with flour. Add to molasses mixture. Stir to blend, then beat at medium speed for 2 minutes.
Turn batter into prepared pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pan on a wire rack and let cool for 10 minutes. With a small flat spatula, carefully loosen sides of cake. Invert on the wire rack and remove pan.
Serve with a topping of whipped cream or applesauce, if desired.
Serving size: Complete recipe
Calories 2373 Calories from Fat 1011
% Daily Value*
Total Fat 114 g175.5%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1426 mg59.4%
Total Carbohydrates 333 g111.2%
Dietary Fiber 27.4 g109.7%
Sugars 170.3 g
Protein 19 g38.8%
Vitamin A 0.6% Vitamin C 5.6%
Calcium 35.9% Iron 66.1%
*Based on a 2000 Calorie diet