Gingerbread Cake
Source of Recipe
WW Magazine November December 2004
Recipe Introduction
12 servings at 3 points each
*untried*
List of Ingredients
- 1 1/2 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/2 c egg beaters or 2 large eggs
- 1/3 c canola oil
- 1/3 c dark molasses
- 2 T dark brown sugar
- 1/2 c boiling water
- 1 T chopped crystalized ginger
Instructions
- **Check to see that your slow cooker can accomodate a 7" springform pan before attempting this recipe!**
- Spray a 7" springform pan. Line the bottom with a parchment or wax paper and spray again.
- Whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, salt, and cloves in a medium bowl; set aside.
- With an electric mixer on medium speed, beat the egg beaters, oil, molasses, and brown sugar in a mixing bowl until smooth. Add one half of the flour mixture, then one half of the boiling water, beating well after each addition; repeat with the remaining flour mixture and water. Stir in the crystallized ginger and pour the batter into the pan. Spray a piece of foil large enough to cover the pan; place sprayed-side down on top of the pan and fold over teh edges to seal.
- Place a shallow bowl or overturned saucer in the bottom of the slow cooker. To easily place and remove the pan, cut two 20xb inch pieces of foil. Fold each piece lengthwise into thirds. Cross the pieces of foil and place the filled pan in the center. Bring the four strips of foil up and lift the pan, sing the strips as handles, and place in the slow cooker, leaving the foil strips under the pan. Cover and cook on High until a toothpick inserted in the center of cake comes out clean, 2-2 1/2 hours. use the foilstrips to carefully lift the pan out of the cooker. Cool completely on rack. Uncover the cake then unmold onto a plate.
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