I tweaked the recipe a bit, so maybe that's why it didn't come out as well as I'd hoped-- I used fresh ground ginger (paste-form) instead of dried and grated ginger, and perhaps I didn't have enough of it. I also used honey for part of the brown sugar. I think I should've used more, because the flavor just wasn't there-- kind of a bland cake. Apart from that, I used applesauce instead of half the butter, and substituted two egg whites for one of the eggs. Texture of the cake came out fine, so at least you can reduce the fat without problems. I think I'll put a honey-lemon glaze on it and hope it enhances the flavor...
Was this review helpful?
2 users found this review helpful
I tweaked the recipe a bit, so maybe that's why it didn't come out as well as I'd hoped-- I...