1 1/4 cups all-purpose flour |
1 1/4 cups loosely packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
pinch ground cloves |
1/2 tablespoon baking powder |
1/2 teaspoon fine salt |
1/2 teaspoon baking soda |
1/4 cup plus 2 tablespoons canola oil |
2 eggs |
1/2 cup buttermilk |
1/2 cup plus 2 tablespoons molasses |
3 tablespoons applesauce |
1 tablespoon pureed ginger |
zinfandel buttercream frosting, recipe follows |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
1/2 cup zinfandel wine |
1 pound unsalted butter, room temperature |
6 1/2 cups powdered sugar |