Monday, November 10, 2008

Dessert Cornucopia: Gingerbread


From Cooking Light

1/3 cup granulated sugar
¼ cup stick margarine or butter, softened
1/3 cup molasses
1 large egg
1 ½ cups all-purpose flour
1 tsp. ground ginger
½ tsp. baking soda
¼ teaspoon ground nutmeg
1/8 tsp. salt
1/8 tsp. ground cloves
2/3 cup 1% low-fat milk
Cooking spray
2 tsp. powdered sugar

1. Preheat oven to 350°.
2. Beat granulated sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add molasses and egg; beat well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cloves). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
4. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top of cake, and serve warm.

No comments: