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Sticky Ginger Cake Recipe


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     Sticky Ginger Cake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   20 minutes

4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup low-fat buttermilk
2 large eggs, beaten
5 tablespoons honey, divided
5 tablespoons molasses, divided
1/4 cup dark brown sugar
2 tablespoons butter
2 teaspoons grated fresh ginger
1 tablespoon water
1 teaspoon powdered sugar

Preheat oven to 400. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.
Pour batter into pan. Bake at 400 for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.
Nutritional Information Amount per serving Calories- 209 Fat- 2.5g Saturated fat- 1.2g Monounsaturated fat- 0.7g Polyunsaturated fat- 0.3g Protein- 5g Carbohydrate- 41.7g Fiber- 1.1g Cholesterol- 27mg Iron- 2.1mg Sodium- 155mg Calcium- 45mg

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