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Ginger Cake

Posted by on March 8, 2011

For those of you who have teen aged, male, stomachs on legs you understand my dilemma: The constant ransacking of cupboards and pantries, the inconceivable statements of “I’m still hungry” one hour after a full meal.

The markets are full of snack items that supposedly are just for this purpose, to fill the tummy’s of hungry offspring. But have you read the ingredients? Can you pronounce any of them? Why does it seem that sugar is always first on the label? Is there anything out there that a Mother can give her child and feel good about it?

Yes, there are a few. But try giving your little angel a carrot stick when all they can think about is the newest sugar laden cereal they have just seen in a commercial.

I have something I think will please both children and adults alike. Ginger Cake.

Don’t be put off by the amount of ginger in the cake, it mellows with cooking. Molasses has iron in it, brown sugar has been tampered with less, and you could sneak in some ground flax seed if you wished.

This  is hands down my Son’s favourite cake to snack on, he has even taken to making it himself, now there is an endorsement!

2 1/2 C all-purpose flour ( the half cup could be broken down this way : 1/2 C whole meal flour or 1/4 C ground flax seed and 1/4C whole meal flour)

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground black pepper

1C molasses

1C light brown sugar

2 large eggs

3/4C vegetable oil

2 tsp baking soda

1C boiling water

3/4 C  fresh minced ginger (sorry, it must be minced by hand. grating the ginger makes for a stringy mess)

In a bowl, sift together the flour (or flour mixture) and spices.

In another bowl mix molasses, sugar, minced ginger, eggs and oil with an electric mixer or by hand with a whisk until well blended. Add flour and mix. (It will be thick, but once you add the water and baking soda, it will all come together)

In the measuring cup of boiling water stir in the baking soda and quickly add to batter. Mix until just blended.

Pour the batter into a 9 1/2 inch spring form pan that you have lined with parchment paper, and sprayed with non-stick cooking spray.

Bake in a preheated 350*F oven for about an hour or until a toothpick inserted into the middle comes away clean. If the top starts to brown too quickly, cover loosely with foil.

Cool in the pan on a wire rack for 30 minutes, then remove sides of pan.

Makes 10 – 12 servings

(or will keep one hungry 6 foot teenaged boy fed for three days)

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