CornishHeritageFarms.com

[liz]

This Gingerbread Cake is very moist & totally delicious. The extra nice thing I have found is that it freezes well but stays soft so you can eat it direct from the freezer. I make a double batch, freeze one & we eat the other

Delicious by itself or try it with fruit & cream or custard! Yum! Yum!

I cup Yogurt
I cup Honey
1/2 cup Butter
I egg, lightly beaten

2 cups flour (any flour will work - I use spelt & wheat)
3 tsp baking powder
2 1/2 tsp ground ginger
1/2 tsp baking soda

1. Place yogurt, honey, butter & egg in food processor. Process for 1 minute & set aside.
2. Combine remaining ingredients in mixing bowl & gradually add wet, mixing to smooth paste.
3. Pour into large baking tray. I like to bake sheet cakes so this goes in a 11" x 15". If you want a thicker cake use a smaller, deeper pan & adjust your cooking time.
4. Bake at 350F for 35 mins.

Enjoy!
Recipe courtesy of Countryside Magazine - Nov/Dec 2009
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Liz
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