Gingerbread Cake

Mar 3 2010 | by ffvhelper | 3 Comments » |

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Gingerbread Cake

Recipe by: from Food for Life: How the New Four Food Groups Can Save Your Life
by Neal Barnard
Submitted by: Helen King

1/2 cup raisins
1/2 cup chopped pitted dates
1 3/4 cup water
3/4 cup sweetener (I use half maple syrup & half molasses)
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder

Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil. Boil for 2 minutes, then remove from heat and let cool.

Preheat oven to 350 degrees

Mix dry ingredients in large mixing bowl

When fruit mixture is cool mix it into premixed dry ingredients

Very quickly spread into a nonstick 9″ square pan and bake 30 minutes or until toothpick inserted into the center comes out clean.

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3 Responses to “Gingerbread Cake”

1. MDFP Says:

   July 14th, 2014 at 1:35 pm

   Should the raisins and dates be packed or not?
2. MDFP Says:

   July 14th, 2014 at 1:09 pm

   Do the raisins stay whole or do they dissolve?
3. Mélanie Says:

   March 2nd, 2013 at 11:00 am

   I’ve just made this gingerbread and it turned out amazing. I used 1 cup of raisins, as I was out of dates, and used a loaf pan (baking time was around 45 minutes). It was incredibly moist and flavorful, and my kitchen guinea pigs told me it was the best gingerbread they’d ever had 🙂
   Thanks for the recipe!