Ginger Pineapple Juice Cake
Ingredients
Dry Ingredients
- 1 cup unbleached all purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup packed brown sugar
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp ground clove
Wet Ingredients
- 3/4 cups 100% pineapple juice
- 2 tbsp molasses
- 1/3 cup avocado or olive oil
- 1 large egg
Glaze Ingredients
- 1.5 cups 100% pineapple juice
- 1/3 cup fresh pomegranate arils
- 1 cup whipped cream or yogurt (2 tbsp per slice)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
- For the cake, in a medium bowl whisk all dry ingredients. In a large bowl, mix the wet ingredients. Add the dry to the wet and gently stir until evenly mixed. Pour into prepared cake pan.
- Bake for 20-25 minutes, until a toothpick or fork come out mostly clean.
- While the cake is baking, simmer the pineapple juice in a wide, shallow sauce pan until reduced to ⅓ cup.
- After cake has cooled for 10-15 minutes, flip onto a serving dish. Distribute pineapple glaze with a basting brush all over the surface of the cake. Garnish with a touch of powdered sugar and pomegranate arils and serve with whipped cream, ice cream, or Greek yogurt.
Notes
This recipe was provided by Kelly Jones RD.
