Black Ginger Cake Low Fat Recipes

LOW FAT GINGERBREAD

Steps:

• 1. Preheat oven to 350 F. Coat an 8-inch square baking pan with nonstick cooking spray.
• 2. Combine flour, ginger, cinnamon, baking soda, sugar and buttermilk powder in a large mixingl bowl. Whisk together until blended.
• 3. Add remaining ingredients and stir until combined.
• 4. Pour into prepared pan and bake 25 minutes, or until wooden pick inserted in center comes out clean.
• 5. Cool in pan on wire rack. Serve warm or room temperature with a dollop of whipped cream.

BLACK GINGER CAKE (LOW FAT)

Steps:

• Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
• Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
• In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
• Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
• Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.

BLACK STICKY GINGERBREAD

Steps:

• Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
• Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
• Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger.
• Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.

LOW FAT GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
• In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
• In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
• Stir dry ingredients into apple butter mixture until well combined.
• Scrape batter into prepared baking dish and smoothing top.
• Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.

AFRICAN GINGER CAKE

Steps:

• Sift the dry ingredients together into a bowl.
• Rub in the fat thoroughly.
• Add the liquid and mix to a firm dough.
• Roll out on a floured board about 3/8 inch thick.
• Cut into rounds.
• Bake on a greased cookie sheet for about 15 minutes at 350 degrees.