Low Fat Ginger Spice Cake Food

LOW-FAT PUMPKIN SPICE CAKE RECIPE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
• Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.
• Stop and scrape down the sides of the bowl with a rubber spatula.
• Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.
• Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
• Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
• Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.
• Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.
• Let the cake cool completely, about 30 minutes more.
• Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

APPLE SPICE CAKE - LOW FAT, LOW SUGAR

Steps:

• Preheat the oven to 325.
• Spary 9x13 baking pan with non-stick cooking spray (the stuff with flour is good, if you have it) and line with parchment paper.
• Beat the honey, spenda, applesauce and egg whites together.
• Sift the flour, baking soda, allspice, and salt into a separate bowl.
• Add the flour mixture slowly to the egg mixture.
• Fold in the apples and vanilla.
• Pour the batter into prepared pan and bake for 45-50 minues, or until a toothpick, inserted into the center, comes out clean.
• Remove from oven and cool completely before removing from pan.

EASY PUMPKIN MUFFINS (LOW-FAT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 28 mini muffin cups with cooking spray or line with paper liners.
• Mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. Fill muffin cups 2/3-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.

SPICE CAKE

Steps:

• In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.

APPLESAUCE MOLASSES CAKE - LOW-FAT, DAIRY-FREE & GLUTEN-FREE

Steps:

• Preheat oven to 375 degrees.
• Sift dry ingredients together in large mixing bowl, combining thoroughly.
• Blend wet ingredients in a separate mixing bowl.
• Add wet ingredients to dry ingredients slowly while beating with electric beater or large whisk. Beat thoroughly, until smooth.
• Spray 9" round cake pan or 9x13" baking pan with baking spray. (For easier removal of cake from pan, place parchment paper on bottom of pan before spraying). Pour batter into cake pan.
• Bake cake for 30-35 minutes or until a toothpick inserted in cake comes out nearly clean.
• Remove cake from pan and place on cooling rack. Serve while warm.
• Optionally, the cake can be frosted with vanilla frosting or dusted with powdered sugar before serving.

MOIST LOW-FAT APPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the brown sugar with the margarine until smooth. Beat in the buttermilk.
• In a smaller bowl, combine the flour, salt, baking soda and powder, and spices. Add the flour mixture and chopped apples/applesauce to the sugar-buttermilk mixture. Wisk vigorously or blend in an electric mixture for several minutes, or until well blended.
• Coat the inside of a bundt cake pan with butter or margarine, and then cover with a thin layer of flour to prevent sticking. To the bottom and sides of the pan, add the crushed pecans. If desired, additional pecans may be used on the sides of the pan or added to the cake batter.
• Pour the batter into the greased/floured pan, and bake at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean. Remove the pan and allow to cool on a wire rack. Once cool, invert onto a serving dish.
• To make the icing: Using a fork, combine the powdered sugar and salt in a small bowl with the vanilla. Gradually add the milk while stirring, until it reaches the desired consistency. Drizzle over the top and sides of the cake.

LOW-FAT APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
• In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
• Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
• Pour the batter into the prepared muffin cups, filling them about 2/3 full.
• Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
• Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

FAT-FREE APPLESAUCE CAKE

Steps:

• In a large bowl, combine the first 8 ingredients. Combine applesauce, water, yogurt, egg whites, and almond extract. Stir into dry ingredients just until moistened. Fold in raisins.
• Pour into a greased 8" square baking dish. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean.
• For drizzle, in a bowl, whisk confectoners' sugar and water until smooth. Drizzle over cake.

DANNON LOW-FAT APPLE SPICE CAKE

Steps:

• In large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves.
• Add applesauce, yogurt, egg, and oil; mix well.
• Stir in raisins (note: I like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way).
• Pour into greased and floured 12-cup Bundt or 13 x 9 inch pan.
• Bake at 325 F.
• for 50- 60 mins, or until toothpick inserted in center comes out clean.
• Cool 15 mins.
• Serve with Quick Yogurt Glaze: Glaze: In small bowl, combine Dannon Plain Nonfat Yogurt, brown sugar and vanilla.
• Beat with fork or whisk until smooth.
• (This is also good with orange or lemon extract instead of vanilla).