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Gingerbread Tea Cake

Created by ImPat on December 7, 2022

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)

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.