This gingerbread is not overly sweet, and is a perfect base for the Pumpkin Gingerbread Trifle. It is also good on its own with a cream cheese frosting or lemon glaze.
Servings: 19x13 inch / 22x33 cm cake
Author: Mary Gillespie
Ingredients
1/2cup/ 125 ml vegetable oil
1/2cup/ 125 ml brown sugar
2eggs
1/2cup/ 125 ml hot coffee
1/3cup/ 80 ml molasses
2tablespoons/ 30 ml honey
1/4cup/ 60 ml applesauce
1cup/ 250 ml whole wheat flour
1-1/2cups/ 375 ml all-purpose flour
1teaspoon/ 5 ml baking powder
1teaspoon/ 5 ml baking soda
1/2teaspoon/ 2.5 ml salt
2teaspoons/ 10 ml ground ginger
Instructions
Preheat oven to 350 degrees C / 176 degrees C. Grease a 9x13 inch / 23x33 cm baking dish.
Beat together oil, sugar, eggs, coffee, molasses, honey and applesauce together until thoroughly mixed.
In separate bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt and ginger until blended.
Stir wet ingredients gently into dry, folding over until all the flour has been moistened and there are no streaks of flour.
Spread batter in prepared pan and bake for 30-40 minutes, or until center of the gingerbread is firm and the top is lightly browned.