Gingerbread Tea Cake
Three different spices and molasses give this low-calorie cake its festive flavor. Serve it for dessert at the holidays.
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Servings:
Makes 35 servings.
Ingredients
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Nonstick cooking spray
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2-1/3 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground cloves
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1/2 cup canola oil
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1/4 cup granulated sugar or sugar substitute blend* equivalent to 1/4 cup sugar
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1-1/4 cups cold water
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2/3 cup full-flavor molasses
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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
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Powdered sugar (optional)
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Edible flowers (optional)
Directions
1.
Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt, and cloves; set aside.
2.
In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses, and eggs; whisk until combined. Add flour mixture all at once to water mixture, whisking just until smooth. Pour into prepared pan.
3.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on a wire rack. If desired, sprinkle with powdered sugar and garnish with edible flowers. Makes 35 servings.
Sugar Substitutes
Use Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using sugar substitute, bake cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.PER SERVING WITH SUBSTITUTE: same as above, except 81 cal., 12 carbo. Exchanges: ?? Carb choices: ??
Nutrition information
Calories 83, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 54 mg, Carbohydrate 13 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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