-GINGERBREAD-
2 1/2 c Whole wheat pastry flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1/2 ts Salt
1/2 c Packed brown sugar
1/2 c Prune puree
2 ts Minced ginger root
2 tb Vegetable oil
1 c Dark molasses
2 ts Vanilla extract
3/4 c Boiling water
Cooking spray or oil
PEAR SAUCE
6 Pears; peeled & sliced
1 c Sugar
3/4 c Water
1/4 ts Nutmeg
1/4 c Lemon juice
2 tb Brandy or cognac
CINNAMON CREAM
12 oz Lite silken tofu
1 c Sugar
1 ts Vanilla extract
1/2 ts Cinnamon
3/4 c Soy milk
Whipped topping; (optional)
To make gingerbread: Preheat oven to 375 F. Lightly spray or oil an 8 or
9-inch square baking pan. In a medium bowl, sift together flour, baking
soda, baking powder, cloves, cinnamon, and salt & set aside. In a large
bowl, cream together brown sugar, prune puree, ginger, and oil. Add
molasses and vanilla and beat until smooth. Stir in bowling water, mixing
well. Add dry ingredients and stir until well incorporated. Pour batter
into prepared pan and bake about 35 minutes or until a toothpick inserted
in the center comes out clean. Remove and set aside 5 minutes. Tip out onto
a rack to cool. To make the pear sauce: In a large saucepan, combine pears,
sugar, water, nutmeg, and lemon juice. Bring to a boil, stirring often.
Reduce heat slightly and continue boiling, uncovered, about 10 minutes.
Stir in brandy and set aside. To make the cream: In a food processor or
blender, puree tofu, sugar, vanilla, and cinnamon until smooth. Add soy
milk and process until smooth and light. To assemble the trifle: Cut cooled
cake into 1-inch cubes. In a trifle dish or large bowl, spread 1/3 of the
cream into bottom. Next, arrange half of the gingerbread over top. Spoon
half the pears over cake, and top with half of the remaining cream. Repeat
with remaining gingerbread, pears, and remaining cream. Cover tightly with
plastic wrap and refrigerate several hours or overnight, for flavors to
blend. Just before serving, swirl whipped topping over top, if desired.
Yields
16 servings
