Gingerbread Cake with Blueberry Sauce
Info
The new light shines on flavor, so no need to worry about compromising on desserts. Crystallized ginger deepens the flavor in this moist cake (although it's fine without it).
Ingredients:
2 cups all-purpose flour
1/3 cup chopped crystallized ginger (optional)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup low-fat buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup 1% low-fat milk
1/4 cup vegetable oil
2 large eggs
1 1/2 cups frozen blueberries, thawed
Cooking spray
Blueberry Sauce
1/2 cup orange juice
1/3 cup sugar
2 tablespoons chopped crystallized ginger or 1 teaspoon ground ginger
2 cups frozen blueberries, thawed
3/4 cup frozen reduced-calorie whipped topping, thawed
Cooking Instructions
Blueberry Sauce:
Combine the first 3 ingredients in a medium saucepan. Bring to a boil; add blueberries. Return to a boil, and cook 1 minute. Cool.
Yield: 1 2/3 cups (serving size: about 2 tablespoons)
Elizabeth J. Taliaferro, Cooking Light, MARCH 2001
Cake:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl, stirring well with a whisk; make a well in center of mixture.
Combine buttermilk and next 5 ingredients (buttermilk through eggs); stir well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into an 11 x 7-inch baking dish or 9-inch square baking pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in dish for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping.
(Totals include Blueberry Sauce.)
Yield: 12 servings (serving size: 1 cake piece, about 2 tablespoons sauce, and 1 tablespoon whipped topping)
Ken Haedrich , Cooking Light, MARCH 2001 - Randy Mayor; Lydia DeGaris-Pursell
