Categories: Bread

Ingredients

• 2-1/4 cups unbleached all purpose flour, sifted
• 1/2 tsp. baking soda
• 1/2 tsp. salt (necessary)
• 2 tsp. ground ginger, or 3 Tbs. fresh gingerroot, peeled and grated and 3 Tbs. crystallized ginger, minced
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1 tsp. Dutch processed cocoa
• 1/2 cup unsalted butter, melted, then cooled to room temperature
• 3/4 cup unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup lowfat milk
• 1 large egg
• nonstick cooking spray
• 1-1/2 cups light frozen dessert topping

Directions

1. Preheat oven to 350°F.

2. Sift first 9 ingredients together in a bowl using low speed of an electric mixer.

3. Beat butter and next 5 ingredients together in another bowl.

4. Add dry ingredients to liquid.

5. Beat on medium speed about 1 minute, until smooth, scraping down sides of bowl. Do not overmix. (If using fresh ginger, batter will be lumpy.)

6. Pour batter into a nonstick 7×11 inch rectangular metal baking pan that has been coated with nonstick cooking spray.

7. Bake 35-45 minutes, or until edges have pulled away from pan sides and top is springy.

8. For a lighter gingerbread, cover loosely with aluminum foil during the last 15 minutes of baking.

9. Let cake cool in pan on a wire rack 5 minutes. Invert onto serving plate, cut and serve with a dollop of topping.

10. r serving: calories 342, fat 12.1g, 31% calories from fat, cholesterol 55mg, protein 5.1g, carbohydrates 55.0g, fiber 0.9g, sugar 33.6g, sodium 100mg, diet points 8.2.

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