CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
3 |
c |
Unbleached flour |
4 |
ts |
Ginger |
2 |
ts |
Cinnamon |
2 |
ts |
Baking soda |
1 |
ts |
Baking powder |
1 |
ts |
Cloves |
1/2 |
ts |
Nutmeg |
1/4 |
ts |
Salt |
3 |
|
Egg whites, whipped |
1 |
c |
Buttermilk*, at room temperature |
1 |
c |
Brown sugar, packed |
1 |
c |
Fat-free sour cream |
1 |
c |
Molasses |
INSTRUCTIONS
Preheat oven at 350. Prepare a 8 3/4 x 8 3/4 x 1 3/4" pan lightly with
cooking spray and flour In a mixing bowl, combine flour, ginger, cinnamon,
baking soda, baking powder, cloves, nutmeg, and salt. 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.
NOTES : *Buttermilk Substitute. Combine 3 teaspoons vinegar with enough
skim milk to equal 1 cup; let stand 5 minutes.
Recipe by: Anita A. Matejka Posted to MC-Recipe Digest V1 #575 by Nancy
Berry <nlberry@prodigy.net> on Apr 17, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”