As Good as Grandma's Gingerbread

As Good as Grandma's Gingerbread

1½ cups all-purpose flour

1 teaspoon ground ginger

¾ teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, 1 stick softened

¼ cup light brown sugar, packed

½ cup dark molasses

1 large egg

½ cup apple juice

Heat oven to 350 degrees. Lightly grease and line bottom of 9-inch round baking pan with parchment or waxed paper. Lining prevents cake bottom from sticking to pan. Set pan aside.

In a medium bowl whisk together flour, ground ginger, ground cinnamon, baking powder and baking soda until thoroughly combined. Set aside.

In large mixing bowl combine butter, light brown sugar and molasses. Beat on medium speed 1 minute until smooth. Add egg; beat 30 seconds until combined. Scrape bowl well.

To the dry ingredients stir in flour mixture and apple juice. Mix on low speed 30 seconds. Scrape bowl well. Beat on medium speed 30 seconds until smooth.

Spoon batter into pan and bake 30-35 minutes, just until tester inserted at center comes out clean. Cool in pan for 25 minutes. Run spatula around outside to loosen cake. Invert onto cooling rack. Peel off paper and invert back onto serving platter.

Serve gingerbread warm with sweetened whipped cream. Store remaining cake at room temperature, lightly covered, for 2 days.

Serves nine.

Baker's hint: In a pinch, water can be substituted for the apple juice. The flavor will be slightly less sweet.

Nutrition values per serving: 246 calories, 11g fat (7 g saturated fat), 34 g carbohydrates, 1 g fiber, 3 g protein, 52 mg cholesterol, 115 mg sodium.