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home > recipes > cakes > gingerbread cake
This recipe was originally from an unknown source. I made it into a low-fat recipe by changing the 1 cup oil to 1 cup fat-free sour cream. I also changed 1 cup granulated sugar to 1 cup brown sugar because I prefer the taste of brown sugar in gingerbread rather than granulated sugar. I doubled all the spices because the original was too bland for my liking. Enjoy :-) Anita Austin, TX USA Gingerbread Cake Recipe By : Anita A. Matejka Serving Size : 8 Preparation Time :0:15 Categories : Cakes 3 c unbleached flour 4 tsps ginger 2 tsps cinnamon 2 tsps baking soda 1 tsp baking powder 1 tsp cloves 1/2 tsp nutmeg 1/4 tsp salt 3 egg whites -- whipped 1 c buttermilk* -- at room temperature 1 c brown sugar -- packed 1 c fat-free sour cream 1 c molasses Preheat oven at 350. Prepare a 8 3/4 x 8 3/4 x 1 3/4" pan lightly with cooking spray and flour In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, nutmeg, and salt. In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. NOTES : *Buttermilk Substitute. Combine 3 teaspoons vinegar with enough skim milk to equal 1 cup; let stand 5 minutes.

Gingerbread Cake


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keyword: gingerbread
ethnicity: german
recipes for cakes
recipes by anita
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(posted January 11, 1999)

This recipe was originally from an unknown source. I made it into a low-
fat
recipe by changing the 1 cup oil to 1 cup
fat-free sour cream. I also changed 1 cup granulated sugar to 1 cup brown sugar because I prefer the taste of brown sugar in gingerbread rather than granulated sugar. I doubled all the spices because the original was too bland for my liking.

Enjoy :-)
Anita
Austin, TX
USA

Gingerbread Cake

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Cakes

3 c unbleached
flour
4 tsps ginger
2 tsps
cinnamon
2 tsps
baking soda
1 tsp
baking powder
1 tsp cloves
1/2 tsp
nutmeg
1/4 tsp
salt
3
egg whites -- whipped
1 c
buttermilk* -- at room
temperature
1 c
brown sugar -- packed
1 c
fat-free
sour cream
1 c
molasses

Preheat oven at 350. Prepare a 8 3/4 x 8 3/4 x 1 3/4"
pan lightly with cooking spray and flour In a mixing bowl, combine flour, ginger, cinnamon,
baking soda, baking powder, cloves, nutmeg, and salt. In another mixing bowl, combine egg whites, buttermilk, brown sugar,
sour cream, and molasses. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes.

NOTES : *
Buttermilk Substitute. Combine 3 teaspoons vinegar with enough
skim milk to equal 1 cup; let stand 5 minutes.


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from Ottawa, Canada wrote:1  1

I beleive this recipe comes from watkins recipe cookbook. My mother had a very old paperback. I use to make this cake all the time when I was a kid
5 starsDecember 8, 2003


 
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