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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This aromatic, spice-filled gingerbread loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale. Ingredients:
1 3/4 cups all-purpose flour (about 7 3/4 ounces) |
3/4 cup whole wheat flour (about 3 1/3 ounces) |
2 teaspoons baking powder |
1 teaspoon ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground cinnamon |
dash of nutmeg |
1 cup warm 1% low-fat milk (100° to 110°) |
1/2 cup molasses |
1/4 cup canola oil |
3 tablespoons prune baby food |
2 large eggs, lightly beaten |
3/4 cup packed dark brown sugar |
1/2 cup golden raisins |
cooking spray |
2 tablespoons finely chopped walnuts |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.
3. Combine milk and next 4 ingredients (through eggs) in a medium bowl, stirring with a whisk until blended. Add sugar, stirring until well blended. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into a 9 x 5-inch loaf pan coated with cooking spray, using a rubber spatula. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.
4. Bake the loaf at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.
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