Serves 16; 1 slice per serving
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup sugar
½ cup canola or corn oil
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 12-ounce jar (1 cup) all-fruit seedless
½ cup unsweetened applesauce
1 cup low-fat buttermilk
½ cup confectioners’ sugar
2 tablespoons plus 1 to 2 teaspoons maple
syrup, divided use
3 cups fresh blackberries for garnish (optional)
Preheat the oven to 350°F. Lightly spray a 12-cup Bundt pan with cooking spray.
In a medium bowl, stir together the flour, ginger, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.
In a large mixing bowl, with an electric mixer on medium, beat the sugar, oil, egg, egg white and vanilla until smooth. Beat in the jam and applesauce. Gradually add the flour mixture and the buttermilk alternately, beginning and ending with the flour, beating on medium after each addition. Pour into the pan.
Bake for 55 to 60 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack. Let cool for about 10 minutes. Turn the cake out onto the rack and let cool completely, about 1 hour. Transfer to a cake plate.
In a small bowl, stir together the confectioners’ sugar and 2 tablespoons maple syrup. Stir in the remaining one to two teaspoons maple syrup a few drops at a time until the icing is pourable but not too thin. Drizzle over the cooled cake before slicing. Garnish each serving with about 1/4 cup blackberries.
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