GINGER LOAF CAKE

Ingredients:

• 1/2 cup vegetable oil,
• 3 3/4 cups Whole Wheat Pastry Flour or other baking flour,
• 1/2 cup simple syrup or low-sugar black currant molasses,
• 3/4 cup almond yogurt or other dairy yogurt alternative if pareve, or yogurt if dairy,
• 1/2 teaspoon salt,
• 1/3 teaspoon grated cloves,
• 2/3 cup grated ginger and candied ginger,
• 1 teaspoon ground ginger,
• 1 1/2 teaspoon baking soda,
• 1 tablespoon vinegar,

Topping Ingredients:

• Confectioners sugar, or utilize glaze (icing) ingredients displayed below this recipe.

Directions:

1. Heat oven to 350 degrees F.
2. Lightly grease and flour a 9x5 loaf baking pan,
3. Mix the wet ingredients in a bowl.
4. Mix dry ingredients, and sift in the flour; until all dry ingredients are evenly mixed in a separate bowl.
5. Mix the dry ingredients with the wet ingredients.
6. Pour into the prepared baking pan.
7. Bake in the oven for 40 to 45 minutes.
8. The gingerbread is ready when a skewer or toothpick, inserted in the middle, comes out clean.
9. Leave to cool in the pan. Turn out the cake onto rack, to cool completely.
10. Top the loaf with icing and/or powdered sugar 
11. Slice, and serve.

Glaze Ingredients:

• 1 ounce melted vegetable based margarine if pareve, or ghee if dairy,
• 2/3 cup splenda,
• 3 1/2 tablespoons non-dairy creamer if pareve, or milk if dairy,
• 1 1/2 teaspoons vanilla extract, 
• 3 tablespoons ground ginger,

Directions:

1. Combine the melted margarine, splenda, milk, and ground ginger, in a bowl.
2. Pour the glaze, while it is still warm, over the cooled loaf for easy spreading .