Gingerbread #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Grated gingerroot |
| 5 | tablespoons | Oil |
| 1 | Egg | |
| ½ | cup | Firm yogurt or buttermilk |
| ⅞ | cup | Honey |
| 2 | tablespoons | Very dark molasses (holiday brand) |
| 1 | teaspoon | Dry ground mustard |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground nutmeg |
| 1½ | teaspoon | Baking soda |
| ½ | cup | Oat bran |
| 1½ | cup | Whole wheat flour |
Directions
LIQUID INGREDIENTS
DRY INGREDIENTS
Adapted from _The_Enchanted_Brocolli_Forest_. It produces a rich cake with the color and texture of fudge brownies.
Heat oven to 350 degrees. Mix liquid and dry ingredients separately.
Grease an 8" or 9" square pan. When oven reaches desired temp, pour the liquids into the dry ingredients, stir just enough to mix well (don't over do it), pour into the pan, and bake for 30 to 35 minutes. The middle will be soft and spongy and the canonical toothpick comes out clean.
Because it is sweetened with honey, the cake won't taste good warm. It will seem excessively over-spiced. At room temperature, the flavours balance perfectly.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .