Double-Ginger Cake

• 1/4 cup packed brown sugar
• 2 tablespoons vegetable oil
• 1 large egg white
• 1/2 cup molasses
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/3 cup low-fat buttermilk
• cooking spray
• 2 tablespoons chopped crystallized ginger

1. Preheat oven to 350u0b0.
2. Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350u0b0 for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.

brown sugar, vegetable oil, egg white, molasses, allpurpose flour, whole wheat flour, ground ginger, baking soda, ground cinnamon, ground allspice, lowfat buttermilk, cooking spray, ginger

Taken from www.food.com/recipe/double-ginger-cake-382250 (may not work)