Breakfast
Light Gingerbread Cake
Makes 15 servings
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup no or low trans margarine with 8 grams of fat per tablespoon (like TAKE CONTROL or LAND O' LAKES BUTTERY SPREAD brands)
2 tablespoons orange juice
1/2 cup dark brown sugar, packed
1/2 cup SPLENDA sweetener
2 large eggs (higher omega-3 eggs if available)
1/4 cup egg substitute
2/3 cup milk-flavored (light) molasses
1/3 cup light pancake syrup
1 cup boiling water
1 tablespoon finely chopped orange zest or peel
Powdered sugar
- Preheat oven to 350 degrees and position rack in center of oven. Coat a 9 x 13-inch baking pan with canola cooking spray.
- Add flours, ginger, baking soda, cinnamon, cloves, nutmeg and salt to medium bowl and whisk together until well blended.
- Add margarine and orange juice to large mixing bowl and beat on medium speed until fluffy. Add brown sugar and SPLENDA sweetener and beat until blended. Beat in eggs and egg substitute one at a time. Slowly beat in molasses and pancake syrup, then boiling water. Beat in orange peel.
- On low speed, slowly beat in the dry ingredients. Pour batter into prepared pan and even the top with a spoon or spatula. Bake until tester inserted in center of cake comes out clean (about 35 minutes). Let cool. Dust the top with powdered sugar or any frosting that you desire.
1.5 g polyunsaturated fat), 20 mg cholesterol, 2 g fiber,
270 mg sodium. Calories from fat: 18 percent.
Omega-3 fatty acids = .3 g, Omega-6 fatty acids = 1.2 g
