Gingerbread Tea Cake

Prep Time
Cook Time
Ready In

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

Original is 35 servings


  • Serving Size: 1 (20.9 g)
  • Calories 83
  • Total Fat - 3.3 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0.6 mg
  • Sodium - 53.9 mg
  • Total Carbohydrate - 12.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 6.3 g
  • Protein - 1 g
  • Calcium - 27.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside (I prefer to grease and line with baking paper).

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 (I prefer to sift the ingredients together).

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 equivalent to 1/4 cup sugar., though I use Lakanto Monk Fruit caster sugar replacement. If using sugar substitute, bake cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.


No special items needed.

0 Reviews

You'll Also Love