GINGER CAKE

1 ¼ cup water

1 cup molasses 1 teaspoon baking soda 2 ½ cups all-purpose

flour

1 tablespoon baking

powder

2 teaspoons ginger

1 ½ teaspoons cinnamon ¾ teaspoon salt ⅛ teaspoon cloves 12 tablespoons unsalted butter, room temperature

1 cup lightly packed light

brown sugar

1 egg

White Chocolate Glaze (see recipe)

Preheat oven to 350 degrees. Lightly grease a 10-inch Bundt pan.

In a small saucepan, bring water to a boil. Remove from heat, add molasses and baking soda and set aside.

In a large bowl, combine flour, baking powder, ginger, cinnamon, salt and cloves. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until light. Add egg and beat. Add one third of the dry ingredients. Beat one minute. Add half the water-molasses mixture. Beat one minute. Add another third of the dry ingredients, then the remaining water-molasses mixture, then the last third of the dry ingredients, beating 1 minute between each addition. Pour batter into prepared Bundt pan and bake about 30 minutes or until a skewer inserted in the center comes out clean. Move pan to wire rack to cool 5 minutes. Remove cake from pan and allow to cool completely. Serve as is or glaze with White Chocolate Glaze. Serve with Cranberry or Apple Compote. Makes: 12 servings.

Per serving: 323 calories (percent of calories from fat, 34), 3 grams protein, 51 grams carbohydrates, 1 gram fiber, 12 grams fat (7 grams saturated), 49 milligrams cholesterol, 383 milligrams sodium.