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Title: Black Ginger Cake
Categories: Cake
Yield: 9 Servings
| 2 | c | All-purpose white flour |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Ground cinnamon |
| 1 1/2 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1/4 | c | Crystallized ginger; finely chopped |
| 1 1/2 | ts | Baking soda |
| 2/3 | c | Strong hot coffee |
| 1 | c | Molasses |
| 1 | lg | Egg white |
| 1 | tb | Vegetable oil; preferably canola oil |
| Confectioner's sugar; for dusting |
Preheat oven to 350 F degrees. Lightly oil in 8" by 8" baking pan or coat it with nonstick cooking spray. Line the bottom of the pan with a square of parchment or wax paper; oil or coat the paper with cooking spray.
Sift together flour, sugar, cinnamon, ginger, and salt into a mixing bowl. Add crystallized ginger and stir to coat.
In another bowl, stir baking soda into hot coffee. Whisk in molasses, egg white and oil and pour into the dry ingredients; stir just until blended. Do not overmix or the cake will be tough.
Scrape the batter into the prepared pan and bake for 30 to 40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool in the pan on a rack for 5 minutes. Turn the cake out onto a wire rack and let cool to lukewarm.
Sprinkle the cake with confectioners' sugar or, for a decorative touch, lay a stencil or a paper doily on the cake, sprinkle confectioners' sugar over all and carefully remove the stencil.
Serves 9.
Per serving: 285 Calories, 3g protein, 2g fat, 64g carbohydrate, 269mg sodium, 0mg cholesterol. Eating Well Magazine May/June 1995
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