Triple Ginger Cake

This may not be the healthiest ginger recipe, but it sure is delicious. With the addition of pumpkin (which adds beta-carotene), the cake comes out perfectly moist every time. Enjoy a slice with a cup of ginger tea or chai.

1 1/2 cups whole-wheat unbleached flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons cinnamon
3 tablespoons ginger powder
1/3 cup fresh-grated gingerroot 
1 teaspoon ground cloves
1/4 cup candied ginger bits
1 cup pumpkin puree
2 eggs, beaten
1/2 cup oil  

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, ginger powder, fresh ginger, cloves and ginger bits. In a separate bowl, mix pumpkin, eggs and oil. Add wet mixture to dry, and stir until blended. Pour into an 8-inch square pan and bake at 350 degrees for about 50 minutes, or until toothpick inserted in center of cake is clean.

Serves 8

Article reprinted with permission from Herbs for Health magazine, a division of Ogden publications.
To learn more about Herbs for Health magazine please see...
http://www.herbsforhealth.com/
To subscribe to Herbs for Health magazine please see
http://www.herbsforhealth.com/index.php?page=subscribe