One of the items I made was a Gingerbread Snacking Cake adapted from Martha Stewart.
For this recipe I used:
8 Tablespoons – 1 Stick – 4 Ounces of Unsalted Butter – room temperature – tip here
2 1/2 Cups of All purpose Flour – plus more for the pan
1 Cup of Boiling Water
2 Teaspoons of Baking Soda
2 Teaspoons of Ground Ginger
1/2 Teaspoon of Ground Cloves
1/2 Teaspoon of Ground Nutmeg
1/2 Teaspoon of Salt
2 Teaspoons of Baking Powder
2/3 Cup of Whey Low Gold – brown sugar substitute
1 Tablespoon of Freshly Grated Ginger
2 Large Eggs – lightly beaten
Icing Sugar for dusting
I started by buttering and flouring a 9″ x 13″ glass baking pan, heating the oven to 350˚F, and boiling the water and mixing it with the baking soda and setting it aside.
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| Gingerbread Snacking Cake – Boiling Water & Baking Soda |
Then I grated the fresh ginger with a micro plane. Be sure to add the accumulated juice too!
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| Gingerbread Snacking Cake – Grated Ginger |
I gathered and measured the rest of the ingredients so that I could mix the cake quickly.
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| Gingerbread Snacking Cake -The Ingredients |
In a medium bowl I sifted all of the rest of the dry ingredients together and set the bowl aside.
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| Gingerbread Snacking Cake – Sifting the Dry Ingredients |
In a large bowl with a hand mixer I creamed the butter until light and fluffy.
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| Gingerbread Snacking Cake – Adding the Whey Low Gold to the Creamed Butter |
Next it was time to add the Whey Low Gold and continue to mix until light and fluffy.
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| Gingerbread Snacking Cake – After creaming the Whey Low |
I added the molasses and grated ginger until well mixed.
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| Gingerbread Snacking Cake – Adding the Molasses and Grated Ginger |
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| Gingerbread Snacking Cake -Molasses mixed in |
In an unusual twist, the flour was added (before the egg) and mixed in.
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| Gingerbread Snacking Cake – Adding the Flour |
Then it was time for the eggs. An unusual method. If you know why… do leave me a comment.
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| Gingerbread Snacking Cake – Adding the Eggs |
I finished off the batter by hand with a spatula the batter in the prepared 9″ x 13″ pan and smoothed it out.
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| Gingerbread Snacking Cake -Ready for the Oven |
Then it was off to the oven for 30 minutes. Cooled thoroughly and dusted with icing sugar.
Bakers Notes:
- The next time I use Whey Low Gold for this recipe I will add an extra tablespoon of butter and and extra 1/2 teaspoon of baking soda. Whey Low can make things a little gummy or dry.
Happy Baking!
