Gingerbread Cake is a Great Recipe for Everyone at Your Thanksgiving Table including those with Cancer

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Jean LaMantia, Cancer Survivor and Registered Dietitian partnered with her own oncologist to create The Essential Cancer Treatment Nutrition Guide and Cookbook, the must have resource for cancer patients, their caregivers and health professionals. The book provides 150 recipes for cancer treatment and beyond, including recipes that will be welcome additions to your Thanksgiving Table.

Available Wherever books are sold

Being a cancer survivor herself, Jean LaMantia understands what it is like to sit down to a Thanksgiving meal while in the midst of cancer treatment. "While it is my favourite holiday, and I look forward to sharing the time with family and friends, looking back to when I had cancer, I remember that a beautiful meal can be a little intimidating".

Like other cancer survivors, LaMantia struggled with appetite throughout her treatment and worked hard to maintain proper nutrition. "My experience with cancer and my father's experience helped me in writing my book The Essential Cancer Treatment Nutrition Guide and Cookbook. I know the information in there is helpful to cancer patients and survivors.

Cancer patients can feel good about eating this Gingerbread cake recipe. The herbs ginger, cloves and cinnamon contain important cancer-fighting antioxidants and phytonutrients (plant nutrients) and the ginger can help to settle an upset stomach. Any leftover cake can be frozen and enjoyed at a later time and works well as a snack on the go. Excerpted from The Essential Cancer Treatment Nutrition Guide & Cookbook by Jean LaMantia © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.

Gingerbread Cake (page 269, Nurturing Desserts)
If your appetite is waning or nausea is threatening to derail your day, the smell of ginger, cinnamon and cloves may be just what you need to entice you to eat.

  •     Preheat oven to 350°F (180°C)
  •     8-inch (20 cm) square metal baking pan, greased

3⁄4 cup    all-purpose flour,    175 mL
3⁄4 cup    whole wheat flour,    175 mL
11⁄2 tsp    ground ginger,    7 mL
1 tsp    baking soda,    5 mL
3⁄4 tsp    ground cinnamon,    3 mL
1⁄4 tsp    ground cloves,    1 mL
1⁄4 tsp    salt,    1 mL
2⁄3 cup    packed brown sugar    150 mL
1⁄3 cup    butter or non-hydrogenated margarine,    75 mL
1⁄2 cup    light (fancy) molasses,    125 mL
1    large egg,    1
2⁄3 cup    hot water,    150 mL

1.    In a bowl, stir together all-purpose flour, whole wheat flour, ginger, baking soda, cinnamon, cloves and salt.
2.    In another bowl, using an electric mixer, beat brown sugar and butter until fluffy. Beat in molasses and egg. Add flour mixture; beat on low speed until well blended. Beat in hot water.
3.    Spread batter in prepared baking pan. Bake in preheated oven for 35 to 40 minutes or until tester inserted in center comes out clean. Let cool in pan on a wire rack. Cut into squares. Serve warm or let cool completely.

Recommended for:

  •     Low appetite
  •     Nausea
  •     Weight gain promotion

Bonus features:

  •     Portability
  •     Prepare ahead
  •     Risk reduction

Makes 9 servings

For an extra ginger hit, add 2 to 4 tbsp (30 to 60 mL) finely chopped crystallized ginger to the flour mixture.
Cloves have the most antioxidants of any spice, so look for ways to incorporate them into your recipes.

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