BLACK GINGER CAKE (LOW FAT)
Very rich "double" ginger cake. Crystallized ginger is found in the Asian food section. I like to eat it like candy!
Provided by Outta Here
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
- Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
- In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
- Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
- Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.
Nutrition Facts : Calories 270.6, Fat 1.9, SaturatedFat 0.2, Sodium 360, Carbohydrate 60.8, Fiber 1, Sugar 32, Protein 3.3
HEALTHY - BLACK DEVILS FOOD CAKE
Make and share this Healthy - Black Devils Food Cake recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.
- In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter.
- Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
- Servings: 20.
LOW FAT GINGERBREAD CAKE
Anyone who likes gingerbread cookies will like this cake. It is one of my Godson's favourite cakes and it is often a race to see who gets the last piece!
Provided by Kim A. Heaphy
Categories Dessert
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
- In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
- In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
- Stir dry ingredients into apple butter mixture until well combined.
- Scrape batter into prepared baking dish and smoothing top.
- Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.
LIGHTER GINGERBREAD
This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger
Provided by Angela Nilsen
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 1h15m
Yield Cuts into 21 pieces
Number Of Ingredients 12
Steps:
- Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.
- Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar - rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.
- Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed - the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it's done, insert a skewer in the centre - if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
- Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier - it will keep moist for 3-4 days.
Nutrition Facts : Calories 116 calories, Fat 4.1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 17.5 grams carbohydrates, Sugar 8.6 grams sugar, Fiber 0.7 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GINGER CAKE
Ginger cake very like McVities famous cake
Provided by janjam
Time 1h30m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Grease and line a 20cm square cake tin or a 2lb loaf tin.
- Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
- Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
- Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
- Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.
LOW-FAT FLAG CAKE
Celebrate the grand old flag with our Low-Fat Flag Cake. It's a Healthy Living dessert the whole crowd can enjoy!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings, 1 square each.
Number Of Ingredients 4
Steps:
- Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
- Line bottom of 13x9-inch baking dish with cake slices. Top with sliced strawberries and 1 cup of the blueberries. Spread whipped topping evenly over berries.
- Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
STICKY STEM GINGER CAKE WITH LEMON ICING
Try this moist and gooey stem ginger cake
Provided by Tom Dolby
Categories Afternoon tea, Buffet, Snack, Supper, Treat
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
- Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
- To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.81 milligram of sodium
LOW FAT BLACK FOREST-LIKE CAKE
I am in love with black forest cake but wanted to come up with a some-what healthy alternative. This was a total hit and I will make it for a long time. I looked around on the site but couldn't find anything like it...hope you enjoy:)
Provided by Fitzjam
Categories Dessert
Time 4h2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- You may make this in either in individual dishes or in a larger container, depending on how much you want to make.
- Line the bottom of your dish with chocolate wafers.
- On top of those put a layer of cool whip.
- Then place wafers on top.
- Place layer of pie filling on wafers.
- More cool whip.
- More wafers.
- I think you get the idea.
- When finished, place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance.
- ENJOY!
Nutrition Facts : Calories 65, Fat 2.1, SaturatedFat 0.6, Cholesterol 0.3, Sodium 87, Carbohydrate 10.9, Fiber 0.5, Sugar 4.5, Protein 1
BABY FOOD PLUM CAKE (LOW FAT)
There is a recipe that is already posted, but with a few changes. Hope you enjoy them as much as my family!
Provided by Peytons Mom
Categories Dessert
Time 55m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together with an electric mixer.
- Blend well, about 3 minutes.
- Bake in a well greased tube or bunt pan for about 45-50 minutes or until a toothpick comes out of center clean.
- Once removed from oven let rest for 10-15 minutes then turn cake out on a cake plate.
- After cake is completely cooled, sprinkle powdered sugar over cake for a sweet added touch.
Nutrition Facts : Calories 206.1, Fat 9.6, SaturatedFat 1.5, Cholesterol 8.9, Sodium 144.7, Carbohydrate 28.8, Fiber 0.7, Sugar 19.1, Protein 1.9
BLACK GINGER COCKTAIL
Fresh blackberries, spiced rum, sweet and sour mix, and a splash of ginger beer make up the refreshing Black Ginger Cocktail. It's the signature cocktail at the Escondite in Los Angeles.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Place blackberries in a shaker; muddle. Pour rum and sweet and sour mix over muddled blackberries; fill the shaker with ice. Cover and shake until chilled. Pour into a glass and top with ginger beer.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 15 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 14.2 g
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