Holiday Gingerbread

Nonstick Cooking Spray (I suggest the Pam for Baking)

1.5 Cups All-Purpose flour
***note if you don't use "Pam for baking" then you will need extra flour for dusting of pan***

1 Cup Whole-Wheat Flour

.75 Cup Turbinado Sugar
1 teaspoon Ground Cinnamon
.25 teaspoon Salt
.25 Cup honey or light molasses
2 extra large eggs, lightly beaten
.50 Cup Canola Oil
.50 Cup Buttermilk
2 teaspoons baking soda
1 cup boiling water
.50 cup firmly packed minced fresh ginger

Confectioner's sugar for Dusting

I have added extra notes so please read carefully.

1. Preheat oven to 350 with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottome of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake our the excess. **** Please note that if using "Pam for Baking" then you do not need to dust with flour because it has flour in it.***

2 In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.

3. In a medium bowl, whisk together(Honey or molasses), eggs, oil, and buttermilk.

4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and Honey mixture into dry ingredients until combined. (Do Not Overmix) Fold in the minced ginger.

5. Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, the invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioner's sugar.

Serving Size: 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user KAKESGIRL82.