-LIQUID INGREDIENTS-
3 tb Grated gingerroot
5 tb Oil
1 Egg
1/2 c Firm yogurt or buttermilk
7/8 c Honey
2 tb Very dark molasses (holiday
-brand)
DRY INGREDIENTS
1 ts Dry ground mustard
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Ground nutmeg
1 1/2 ts Baking soda
1/2 c Oat bran
1 1/2 c Whole wheat flour
Adapted from _The_Enchanted_Brocolli_Forest_. It produces a rich cake with
the color and texture of fudge brownies.
Heat oven to 350 degrees. Mix liquid and dry ingredients separately.
Grease an 8″ or 9″ square pan. When oven reaches desired temp, pour the
liquids into the dry ingredients, stir just enough to mix well (don’t over
do it), pour into the pan, and bake for 30 to 35 minutes. The middle will
be soft and spongy and the canonical toothpick comes out clean.
Because it is sweetened with honey, the cake won’t taste good warm. It
will seem excessively over-spiced. At room temperature, the flavours
balance perfectly.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings