Culinary Herbs and Medicinal Spices: Fresh Ginger Cake

<em>Makes 8 servings</em>
<br />
Created by my ginger-obsessed mother, Beth Baugh, this perfectly moist cake includes pumpkin for beneficial beta-carotene and fiber. Enjoy a slice with a cup of your favorite tea.</p>
<li>1½ cups whole-wheat flour</li>
<li>1 cup sugar</li>
<li>1 teaspoon baking powder</li>
<li>2 teaspoons cinnamon powder</li>
<li>3 tablespoons ginger powder</li>
<li>¼ cup fresh-grated gingerroot</li>
<li>1 teaspoon ground cloves</li>
<li>¼ cup chopped candied ginger</li>
<li>1 cup pumpkin puree</li>
<li>2 eggs, beaten</li>
<li>½ cup canola oil</li>
<li>Cooking spray</li>
<li>Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, ginger powder, fresh ginger, cloves and candied ginger.</li>
<li>In a separate bowl, mix pumpkin, eggs and oil. Add wet mixture to dry, and stir until blended.</li>
<li>Pour into an 8-inch square pan coated with cooking spray and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.</li>
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<em>Amy Mayfield is senior editor for</em> The Herb Companion.</p>
<p>Click here for the original article, <a href=””>
<strong>Culinary Herbs and Medicinal Spices.</strong>

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