Another recipe adapted from Eating Well Magazine Spring 2004.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 1/2 teaspoons pumpkin pie spice (This is because I did not have ground cloves and I figured this would take place of the 1/2 t. nutmeg, 1 1/2 t. cinnamon, and 1/2 t. cloves. Now, in hindsight, I could have used my Gingerbread Spice Mix. Live and learn!)
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup packed brown sugar ( I had light brown)
- 1/2 cup honey (I had a wildflower honey not the dark honey of the original recipe which also called for 2/3 cup. I used all that I had.)
- 1/2 cup canola oil
- 2 teaspoons orange zest (instead of lemon zest; again I used what I had.)
- 1 cup boiling water
- 1/2 cup finely chopped crystallized ginger (optional but I love crystallized ginger so I have thi in the house. It is wonderful to chew on a small piece for a snack.)
Prepare a 9 x 13 inch pan by spraying with cooking spray. Heat oven to 350 degrees F.
Whisk dry ingredients. Beat together the eggs, oil, honey, and brown sugar. Blend the dry ingredients with the egg mixture and zest. Add boiling water as you go along. Mix just until fully blended. I used my stand mixer and this took a very short time.
Pour batter into prepared pan and bake for 30 minutes. The top should spring back lightly when touched. Cool in pan on wire rack.
Our first piece we ate warm. It is a light version. The honey does not give quite the same flavor as molasses. I could taste the orange zest which surprised me. I would call this a honey ginger cake. The bits of crystallized ginger were very tasty. Hubby liked it a lot. He said an addition of raisins would have put it over the top. I would make this again.