This is by far the moistest and heavenly gingerbread cake I have ever made. Straight out of a diabetic cookbook because gingerbread is a favorite of Dave’s and it’s definitely one of mine, too!
Rich, thick, dark molasses, a limited amount of sugar, cinnamon and lots of ginger make this a superb dessert. Did I say ginger? Lots of ginger, as in powdered and crystallized. In chunks mind you. Lovely little chunks of ginger in each bite.
For this recipe I decided to bump up the powdered ginger as well as adding diced, crystalized ginger. The chewy, bright flavor of the ginger is different then just the powdered and with a hint of heat.
The sugar that coats the nuggets of crystalized ginger serves two purposes here. First I use less sugar in the batter and secondly it almost caramelizes on the pieces you place on top of the cake.
Start off by preheating your oven to 350°. Coat a 8×8 baking dish with cooking spray and dust with flour to coat evenly. Set aside.
In a large bowl sift the dry ingredients together. Add the water, molasses, melted butter and egg whites. Beat with electric mixer on medium until combined then for 2 minutes on high.
Spread into prepared baking dish and sprinkle top with chopped crystallized ginger chunks.
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This is by far the moistest and heavenly gingerbread cake I have ever made. Straight out of a diabetic cookbook because gingerbread is a favorite of Dave's and it's definitely one of mine, too! Rich, thick, dark molasses, a limited amount of sugar, cinnamon and lots of ginger make this a superb dessert. Did I say gin... Read More
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