Friday, June 24, 2011

Gingerbread Cake

Sean used my gingerbread recipe this week to make yummy gingerbread. He used Natural Grapeseed Oil instead of  butter and oil mixed to make it a healthier version.  The boys eat it right as it comes out of the oven, so it doesn't last long. Also see my post on my Gluten Free Ginger cake, if you are gluten-free.

Gingerbread Cake

3/4 cup brown sugar (we vary-- sometimes we use dark, sometimes we use light)

1/4 cup molasses
1/2 cup ginger syrup ( we use The Ginger People- see picture)
1/4 cup plus 8 tablespoons Natural Grapeseed Oil
2 large eggs
2 1/2 cups all purpose flour
2 teaspoons baking soda

1 tablespoon ground ginger ( I love OXO  Grind it Ginger - you grind the ginger fresh on the spot!)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup boiling water

 Preheat oven to 350 degrees.

Mix together the sugar, molasses, syrup, oil and eggs. Beat until smooth. Stir in flour, baking soda, spices and salt.  Stir in water. Pour batter into greased pan and bake for 30 to 40 minutes.

Half eaten gingerbread cake!
The Ginger People make me happy!

0 Delicious Words:

Post a Comment