Recipe(tried): Fat-Free Gingerbread

This is a very, very good recipe. I was out of ginger, so I used 1 Tablespoon minced crystallized ginger. I used mashed banana in it. I just had a piece of it with warm homemade applesauce spooned over. Yum! The recipe is from the cookbook, 500 Fat-Free Recipes. It's a Dean Ornish-type recipe

Gingerbread
Makes 8 servings

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup prune puree, applesauce OR mashed banana
1/4 cup brown sugar, firmly packed
3/4 teaspoon baking soda
1/2 cp molasses
3/4 cup boiling water
2 egg whites, lightly beaten
3/4 cup raisins

Preheat oven to 325 degrees F. Line the bottom of an 8-inch square baking pan with a baking pan liner or lightly spray with vegetable cooking spray. Sprinkle with flour.

Sift flour, baking powder, cinnamon, ginger, cloves and salt together in a mixing bowl.

Combine prune puree, applesauce or mashed banana and sugar in a separate bowl. Stir in 1/2 teaspoon of the baking soda and molasses.

Add the remaining 1/4 teaspoon of the baking soda to the boiling water.

Alternate adding the prune puree mixture and the boiling water to the flour mixture, stirring to combine.

Add the egg whites and raisins.

Transfer cake batter to the baking pan. Bake for 30 minutes or until a wooden pick inserted in center of the cake comes out clean.

Remove from pan and cool on wire rack. Cut into 8 squares.