Dear Jeanne: This recipe has been in my family since before I was born. It is a favorite, but it is heavy. Can you reduce the fat and sugar content? -- Aldah B.Powell, San Antonio, Texas
Dear Aldah: Your longtime family recipe is a delight, and a nice change from chocolate desserts. I reduced the fat content by substituting low-fat buttermilk for half the shortening. I also used butter instead of shortening or oil because it added a richer flavor. I reduced the amount of sugar and molasses and added vanilla for more perceived sweetness. If you prefer a double layer cake, double the recipe and bake cake in two round cake pans.Each serving contains approximately:
Original Recipe: 345 calories; 8 gm fat; 29 mg cholesterol; 243 mg sodium; 66 gm carbohydrates; 4 gm protein; 0 gm fiber.
Revised Recipe: 255 calories; 4 gm fat; 35 mg cholesterol; 215 mg sodium; 51 gm carbohydrates; 5 gm protein; 0 gm fiber.
SWEET GINGER CAKE
4 tablespoons vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup milk
1 3/4 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting:
1 unbeaten egg white
3/4 cup sugar
1 teaspoon light corn syrup
2 tablespoons plus 2 teaspoons cold water
1/2 teaspoon vanilla extract
For the cake, preheat the oven to 350 F. Cream the shortening and add the sugar gradually; add the egg and beat well. Combine the molasses and milk. Combine the dry ingredients and add alternately with the liquid ingredients to the creamed mixture.
Bake cake in a greased and floured round cake pan for about 35 minutes, until a toothpick inserted in center comes out clean. Remove cake from pan and cool on a wire rack.
For the frosting, place egg white, sugar, corn syrup and water in the top of a double boiler. Beat 1/2 minute with an electric mixer at low speed to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. Take top pan off boiling water. Add vanilla; beat until spreading consistency, about 2 minutes. Spread over cooled cake. Makes 8 servings.
NEW SWEET GINGER CAKE
2 tablespoons butter
1/3 cup sugar
1 egg
1/3 cup molasses
1/2 cup plus 2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
1 3/4 cups unbleached flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
1 unbeaten egg white
1/2 cup sugar
1 teaspoon light corn syrup
2 tablespoons cold water
1/2 teaspoon vanilla extract
For the cake, preheat the oven to 350 F. Coat a round cake pan with nonstick spray. In a mixing bowl, cream the butter and add the sugar gradually; add the egg and beat well. Combine the molasses and buttermilk. Combine the dry ingredients and add alternately with the liquid ingredients to the creamed mixture.
Bake for about 30 minutes, until a toothpick inserted in center comes out clean. Remove cake from pan; cool on wire rack.
For the frosting, place egg white, sugar, corn syrup and water in the top of a double boiler. Beat 1/2 minute with an electric mixer at low speed to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. Take top pan off boiling water. Add vanilla; beat until frosting is spreading consistency, about 2 minutes. Spread over cooled cake. Makes 8 servings.
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