Fresh Ginger Cake
#12036 - 06/19/03 11:06 AM
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Kristin
Reged: 06/02/03
Posts: 29
Loc: New Jersey
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I came across this recipe and thought I'd pass it along. I haven't tried it yet, but it looks yummy and seems to fit with the IBS diet (I'm going to sub the butter with soy butter).
Fresh Ginger Cake (8 Servings)
Preheat the oven to 350F. Grease and flour (I'll spray Pam) one 9x9 inch pan or line the bottom with wax or parchment paper.
Whisk together thoroughly:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Whisk together in a large bowl:
1/2 cup packed light or dark brown sugar
1/4 cup light molasses
1/4 cup dark corn syrup, golden syrup, honey, or light molasses
1 large egg (white for me)
Whisk in:
1/2 cup finely minced fresh ginger
Combine in a saucepan and heat until the butter is melted:
8 tablespoons (1 stick) unsalted butter
1/2 cup water
Whisk into the molasses mixture. Stir in the flour mixture just until smooth. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.
Kristin
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This sounds heavenly! I love ginger. I'd bet you could replace at least half the soy butter with applesauce to lower the fat content. That trick usually works beautifully.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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And be sure to use TWO egg whites every time you replace one egg. 
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If you can tolerate it, I tried adding about 1/4 c. of dates (had already tried the recipe once without). It made it very moist and extra tasty!
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