You are here: Home » Recipes » Apple Gingerbread Apple Gingerbread Recipe by Cheryl Forberg Yield 12 servings This dense, not-too-sweet cake is finished off with a drizzle of honey and fresh lemon juice. It's perfect for brown bag lunches. PrintEmail Ingredients cooking spray1 1/2 cups whole-wheat flour3/4 teaspoon ground cinnamon3/4 teaspoon ground ginger1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup light molasses1/2 cup lowfat buttermilk1/4 cup canola oil2 eggs1 teaspoon vanilla extract2 medium apples (Fuji or Gala), grated with skin1/4 cup chopped toasted walnuts (optional)3 tablespoons honey2 tablespoons fresh lemon juice Instructions Preheat oven to 350 degrees F. Lightly coat a round 9-inch layer cake pan with cooking spray. Combine flour and next 7 ingredients (flour through salt) in a medium mixing bowl. Set aside. Combine molasses, buttermilk, oil, eggs and vanilla. Add molasses mixture to flour mixture, stirring gently. Add apples and nuts, if using; mix well. Pour batter into prepared pan and bake 30 to 35 minutes, until a toothpick inserted in center comes out clean. Combine honey and lemon juice. Heat in a microwave until warm. Poke holes evenly in the top of cake. Drizzle honey mixture over cake. Cut in wedges and serve warm.