Gingerbread #1

Yield: 1 Servings

Measure 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

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.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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