NEW RIVERSIDE CAFE GINGERBREAD
Serves 6 to 8.
"The New Riverside Cafe does not use refined sugar," noted author Peggy Katalanich. "Its desserts are made with molasses and honey." Adapted from the Dec. 11, 1974, edition of Taste.
• 1 c. vegetable or canola oil, plus extra for brushing baking pan
• 11/2 c. wheat germ
• 3 eggs, beaten
• 2 c. molasses
• 1 c. honey
• 2 c. plain yogurt
• 3 c. unbleached flour
• 3/4 c. dry powdered milk
• 1 tbsp. ground ginger
• 1 tbsp. ground cinnamon
• 11/2 tsp. salt
Directions
Preheat oven to 350 degrees. Lightly brush bottom and sides of a 9- by 13-inch baking pan with oil, and reserve.
In a large bowl, whisk together oil, wheat germ, eggs, molasses, honey and yogurt until thoroughly combined.
In a medium bowl, sift together flour, powdered milk, ginger, cinnamon and salt. Add flour mixture to molasses mixture and combine, using no more than 20 strokes.
Pour batter into prepared pan and bake 45 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven, transfer pan to a wire rack and cool completely. Cut into squares and serve.
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