Whole Wheat Gingerbread Recipe
Ingredients
| Molasses | 1/4 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Powdered ginger | 1 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| 1/2 teaspoon powdered cloves | ||
| Boiling water | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Whole wheat pastry flour | 2 3/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
