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.