Ingredients
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup canola oil
- 1/4 cup granulated sugar or sugar substitute blend equivalent to 1/4 cup sugar (see Tip)
- 1 1/4 cups cold water
- 2/3 cup full-flavor molasses
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- Confectioners' sugar for dusting (optional)
- Fresh raspberries for garnish (optional)
How to Make
-
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, (I prefer to sift the ingredients together).
-
Step 3: In a large bowl, whisk together oil and sugar until combined and then add the cold water, molasses and eggs and whisk until combined.
-
Step 4: Add reserved flour mixture all at once to water mixture, whisking just until smooth.
-
Step 5: Pour into prepared pan.
-
Step 6: Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean.
-
Step 7: Cool completely on a wire rack.
-
Step 8: Sift confectioners' sugar over the top and garnish with raspberries if desired.
-
Step 9: Tip: If using sugar substitutes, choose Splenda(R) Sugar Blend
-
Step 10: 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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.