Dessert: Ginger Cake

To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Ginger Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

Cooking spray
1 1/4 c. all-purpose flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 c. packed dark brown sugar
4 1/2 tbsp. butter
1 large egg
1/3 c. applesauce
1/4 c. molasses
1/3 c. flat Guinness Stout
3/4 c. frozen reduced-calorie whipped topping (such as Cool Whip Lite)

Instructions

Preheat oven to 350 degrees F.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.
Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.
Scrape batter into prepared pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.

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