Double-Ginger Cake

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 2 tablespoons crystallized ginger chopped
• 1 large egg white 
• 0.8 cup flour all-purpose
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 2.5 teaspoons ground ginger 
• 0.3 cup buttermilk low-fat
• 0.5 cup blackstrap molasses 
• 2 tablespoons vegetable oil 
• 0.5 cup flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended.
3. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife.
4. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition
6. Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles.
7. Sprinkle with crystallized ginger.
8. Bake at 350 for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack.
9. Remove from pan; serve warm.