Black Ginger Cake (Low Fat)

• all-purpose white flour↗2 cups
• sugar↗1⁄2 cup
• ground cinnamon↗1 1⁄2 teaspoons
• ground ginger↗1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• crystallized ginger, finely chopped↗1⁄4 cup
• baking soda↗1 1⁄2 teaspoons
• hot coffee (strong!)2⁄3 cup
• molasses↗1 cup
• large egg white1
• canola oil↗1 tablespoon
• confectioners' sugar↗

  for dusting

Step-by-step instructions

1. 1

   Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.

2. 2

   Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.

3. 3

   In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.

4. 4

   Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.

5. 5

   Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.