Thursday, Dec 08, 2016
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Food

Party Gingerbread Cake

1 cup honey

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup soy flour

1/2 cup packed, light brown sugar

1 egg

1/2 cup oil

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

1 1/4 cups soy milk, vanilla flavored

Cream cheese frosting

Grated orange peel garnish (optional)

Combine honey, ginger, cinnamon, and cloves in small bowl and set aside. In large bowl sift flour, salt, baking soda, baking powder, and soy flour, set aside. In large mixer bowl combine brown sugar, egg and oil. Beat well. With mixer on medium speed, gradually add honey mixture, beating until it becomes almost fluffy. Add lemon peel. Combine lemon juice and milk. With a spoon, add flour mixture and milk mixture alternately to sugar mixture, mixing it well. Divide batter between 2 greased and lightly floured 8-inch round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes. Remove cakes from pans. Cool completely.

Frost cake with cream cheese frosting. Garnish with grated orange peel.

Yield: 12 servings

Source: Adapted from Ohio Soybean Council

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