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Gingerbread Spice Cake<br><br>
Category: Desserts - Cakes<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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1/2 cup raisins<br><br>
1/2 cup chopped pitted dates<br><br>
1 3/4 cup water<br><br>
3/4 cup sweetener (I use either corn syrup, agave nectar OR maple syrup combined with molasses - I just don't like straight molasses, many people do)<br><br>
1/2 tsp salt<br><br>
2 tsp ground cinnamon<br><br>
1 Tb. finely shredded fresh ginger OR 1 tsp. powdered<br><br>
1 tsp ground nutmeg<br><br>
1/4 tsp ground cloves<br><br>
2 cups whole wheat pastry flour or part white-part wheat<br><br>
1 tsp baking soda<br><br>
1 tsp baking powder<br><br><br><br><br><br>
Instructions:<br><br>
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Preheat oven to 350 degrees<br><br><br><br>
Mix dry ingredients in large mixing bowl.<br><br><br><br>
Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil. Boil for 2 minutes, then remove from heat and let cool.<br><br><br><br>
When fruit mixture is cool mix it into premixed dry ingredients<br><br><br><br>
Very quickly spread into a nonstick (or very lightly greased) 9 X 9 square pan and bake 30 minutes or until toothpick inserted into the center comes out clean.<br><br><br><br><br><br>
Additional comments:<br><br>
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If you make a cream cheese icing to go with, this is a wonderful holiday treat!! YUM! I make it for my kids when they want to snack after school.
 

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I tried this a month or so ago- I used ground ginger, because the fresh ginger in my area just didn't look that great. It came out really nice with a very smooth consistency- very moist.
 
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