Gingerbread Tea Cake
Recipe: #39873
December 07, 2022
Categories: Desserts, Cakes, Snacks, Eggs, Baby Shower, Mothers Day, Picnic, Potluck, Oven Bake, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Sodium, Non-Dairy Vegetarian, Sugar Substitute, Spices, Oil, more
"Posting at husband's request. NOTE - when I made this I used Monk Fruit as a sugar substitute."
Original is 35 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
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