Gingerbread cake from Good to the Grain: Baking with Whole-Grain Flours (page 99) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 08, 2017

    Mixed review overall- my husband liked this more than I did. But I have better gingerbread and better kamut flour recipes so I won't be repeating. The flavor was fine (the anise seed smelled overpowering in dough form, but mellowed considerably when baked), but the cake was dry (baked at the minimum time suggested). The spices also took away any uniqueness of the kamut flour-since this isn't a grassy flour like amaranth I'm not sure why it was so hidden.

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