Recipe/Article from American Cancer Institute Research

GingerbreadIngredients:
Canola oil spray
2 cups cake flour
1/2 cup packed light brown sugar
1/2 Tbsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dark molasses
1/2 cup unsweetened applesauce
6 Tbsp. canola oil
1 large egg
1/2 cup boiling water
Instructions:
Preheat oven to 350 degrees. Coat inside of a 10-inch sponge-cake type deep pan (12-cup capacity) with canola oil spray. Sift together flour, sugar, spices, baking soda and salt into a medium bowl.

In a separate, large bowl, whisk together molasses, applesauce, oil and egg until well blended. Add dry ingredients and stir until well blended. Whisk in boiling water.

Pour batter into baking pan. Bake until cake begins to pull away from pan and tester inserted near center comes out clean, about 35 minutes. Transfer to a baking rack and cool in pan 30 minutes. Invert cake onto a platter and cool to lukewarm warm, about 15 minutes.

Cut into squares and serve warm or at room temperature, with cider sauce, if desired, or whipped cream or vanilla ice cream.
Nutritional Information:
Makes 10 servings.Per serving: 134 calories, 5 g total fat (1 g saturated fat), 22 g carbohydrates, 1 g protein, <1 g dietary fiber, 162 mg sodium.