Monday, August 2, 2010

Gingerbread Spice Cake

Gingerbread Spice Cake
from the kitchen of Hannah Reed

Nonstick cooking spray
1 C whole wheat flour, 1 C flour
1 tsp baking soda, 1 tsp ground ginger, 1 tsp cinnamon
1/4 tsp ground cloves, 1/4 tsp all spice, 1/4 tsp salt
3/4 C firmly packed br. sugar
1/4 C canola oil
1 egg
1 C broc puree (or zucchini), 1/2 C carrot puree (I used a cup of this also)
1/2 C nonfat plain yogurt (I used sour cream)
1/4 C molasses
2 tsp vanilla extract
1 TBLS orange zest
*I also added raisins and walnuts

Preheat oven to 375, coat 9x5 loaf pan with spray

Combine dry ingredients. Combine sugar, oil, eggs and mix until smooth. Add in veggies, yogurt, molasses, vanilla, and orange zest. Add flour mixture until smooth.

Bake 45-50 minutes.

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