Number of servings : 12
Type of meal : | Cakes | Cakes
Special diet :
1-1/3 cups (325 mL) all-purpose flour
1-1/2 tsp (7 mL) pumpkin pie spice
3/4 tsp (3 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsweetened applesauce
1/4 cup (60 mL) light molasses
1 large egg, lightly beaten
4 tbsp (60 mL) margarine
1/2 cup (125 mL) packed dark brown sugar
2 tsp (10 mL) grated peeled fresh ginger
3 tbsp (45 mL) finely chopped crystallized ginger
3/4 cup (175 mL) sifted confectioners’ sugar
- Preheat oven to 350ºF (180ºC). Generously coat 8-in (24 cm) square cake pan with nonstick cooking spray. Place cooling rack on waxed paper. Whisk flour, pumpkin pie spice, baking soda, and salt in medium bowl. Blend applesauce, molasses, and egg in separate bowl.
- Cream margarine and brown sugar in medium bowl with electric mixer at high speed until light, 3 to 4 minutes. Reduce speed to low and beat in applesauce mixture. Stir in flour mixture with wooden spoon just until combined. Blend in fresh ginger.
- Scrape batter into cake pan. Bake until cake tester inserted in centre comes out with moist crumbs clinging, about 45 minutes. Cool in pan on wire rack 10 minutes. Remove from pan and set right side up on rack. Cool completely.
- Scatter crystallized ginger on top of gingerbread. Blend confectioners’ sugar with enough water (about 1-1/2 tbsp / 22 mL) to make spreadable glaze. Drizzle glaze over crystallized ginger with fork, letting some glaze drizzle down sides.