Gingerbread Tea Cake

35
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"Posting at husband's request. NOTE - when I made this I used Monk Fruit as a sugar substitute."

Original recipe yields 35 servings
OK

Nutritional

  • Serving Size: 1 (23.3 g)
  • Calories 90.1
  • Total Fat - 3.2 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 48.9 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 8.8 g
  • Protein - 0.8 g
  • Calcium - 31.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside.

Step 2

In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; set aside.

Step 3

In a large bowl, whisk together oil and sugar until combined.

Step 4

Add the cold water, molasses and eggs; whisk until combined.

Step 5

Add reserved flour mixture all at once to water mixture, whisking just until smooth.

Step 6

Pour into prepared pan.

Step 7

Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean.

Step 8

Cool completely on a wire rack.

Step 9

Sift confectioners' sugar over the top and garnish with raspberries if desired.

Step 10

Tip: If using sugar substitutes, choose Splenda(R) Sugar Blend

Step 11

For Baking. Follow package directions to use product amount

Step 12

Equivalent to 1/4 cup sugar. If using sugar substitute, bake cake

Step 13

For 30 to 35 minutes or until a wooden toothpick inserted near

Step 14

The center comes out clean.

Tips & Variations


No special items needed.

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