This is a modification of a recipe from The Joy of Cooking – Applesauce Gingerbread. I like more ginger in my gingerbread. Also, since it doesn’t have any butter and has only a little oil, it’s better for you than most baked goods.
Recipe to print
Preheat oven to 325.
1 cup of applesauce
Remove from heat and stir in:
1/2 cup molasses
1 tsp baking soda
The mixture will foam and bubble vigorously. Cool slightly.
1 1/2 cup flour
4 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp salt
In a large bowl, beat on high speed until
thick and pale yellow, 3-4 minutes:
2 large eggs
2/3 cup sugar
Gradually beat in
1/3 cup vegetable oil
1 tbl ginger paste
Fold in flour mixture in three parts,
alternating with the applesauce/molasses
mixture in two parts.
1/3 cup raisins
Scrape the batter into a 9″ x 9″ pan. Bake until
a toothpick inserted into the center comes
out clean, 40-45 minutes. Let cool in the
pan on a rack for 10 minutes. Slide a thin
knife around the cake to detach it from the
pan. Invert the cake, let cool right side
up on the rack.
Decorate with some crystal ginger.
You can add any kind of ginger in any amount to this recipe, though sushi-style ginger doesn’t work, due to the vinegar.