Gingerbread Cake
Adapted from
Unknown
8 servings
| 3 c unbleached flour | 1/2 tsp nutmeg | ||
| 4 tsps ginger | 1/4 c egg whites, slightly beaten | ||
| 2 tsps cinnamon | 1 c low-fat buttermilk | ||
| 2 tsps baking soda | 1 c light brown sugar, packed | ||
| 1 tsp baking powder | 1 c fat-free sour cream | ||
| 1 tsp cloves | 1 c molasses |
Preheat oven at 350. Prepare a 8-3/4 x 1-3/4" pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, and nutmeg. In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes.
| Calories | 446 | %CFF | 3 % | |
| Total Fat | 1 g | Saturated Fat | 0.6 mg | |
| Protein | 8 g | Cholesterol | 5 g | |
| Carbohydrates | 103 g | Sodium | 345 mg | |
| Sugars | 61 g | Fiber | 2 g | |
|
8.6 WW Points | ||||
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Rated by 5 users (3.6)
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