| | Gingerbread Cake w/Fruit & Molasses 1 cup of all-purpose flour
3/4 teaspoon of ground ginger
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of molasses
1/4 cup of water
3 tablespoons of melted margarine
1 egg
Vegetable cooking spray
2 cups of sliced peeled peaches
1 cup of blueberries or blackberries
1/2 cup of frozen reduced-calorie whipped topping
1 tablespoon of molasses |
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Combine the first 4 ingredients in a bowl, and stir well. Add the molasses, water, melted margarine, and egg, and beat at medium speed of a mixer for 2 minutes. Divide batter evenly among 6 muffin cups coated with cooking spray. Bake at 350ºF. for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely. Combine peaches and berries, and toss well. Combine whipped topping and molasses; stir well. Split cupcakes in half, and top each cupcake with 1/2 cup fruit mixture and 4 teaspoons whipped topping mixture. Yield 6 servings. |
