Old Fashoined Gingerbread

Old Fashioned Gingerbread from Ina Garten

www.mykitchenadventures1.blogspot.com

 

Servings - ( when made in bundt pan) - 18   Serving size - 1/18 of cake   Points per svg - 4 points  PointsPlus per svg - 5 points

Calories - 196,  Total Fat - 7g,  Fiber - 0.6g,  Protein - 2.5g,  Carb - 31.7g


1/2 cup golden raisins

1 stick unsalted butter

1 cup unsulphured molasses

1 cup reduced fat sour cream ( such as Breakstone)

1 1/2 tsp. fresh grated orange zest

2 1/3 cup all purpose flour

3/4 tsp. baking soda

1 1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. kosher salt

1/3 cup candied ( dried, crystallized) ginger, minced

*1 cup powdered sugar mixed with 2 TBS orange juice for glaze ( optional and not included in nutritional information given )


1.  Preheat oven to 350 degrees F.  Spray 8" square nonstick pan with cooking spray ( or use bundt pan ).

2.  Place the raisins with 1/4 cup water in small saucepan, and heat over med heat until the water boils.  Turn off heat, cover,  and set aside.   Place the butter and the molasses in another small saucepan and bring to boil over med heat.  Pour mixture into the bowl of an electric mixture fitted with the paddle attachment.  Cool for 5 minutes, then mix in the sour cream and the orange zest.  

3.  Meanwhile, in a med bowl, combine the flour, baking soda, ginger cinnamon, cloves and salt together with a whisk until combined.  With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.  Drain the raisins and add them along with the crystallized ginger to the batter with a spatula.  Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely on wire rack.  If using glaze, pour over top and allow to set.

*Please note the nutritional information does not include the glaze.  If you should choose to use it, it may alter the point value. 
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