Drink
Gingerbread Tea Cake
Warm spices of ginger, cinnamon, and clove mingle with rich molasses in this tender gingerbread cake. Each soft, moist bite offers gentle sweetness that lingers on the tongue.
- Total
- 1 hr 10 min
- Prep
- 25 min
- Cook
- 45 min
- Serves
- 35
Nutrition per Serving
- Calories
- 83
- Protein
- 1g
- Carbs
- 13g
- Fat
- 3g
- Fiber
- 0g
- Sugar
- 5g
- Sodium
- 54mg
Ingredients
- 2 1/3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp 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 cup 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
- Fresh raspberries, for garnish
Instructions
- Preheat oven to 350ºF. 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.
- In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs; whisk until combined. Add the reserved flour mixture all at once to the water mixture, whisking just until smooth. Pour into prepared pan.
- Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Sift confectioners' sugar over the top and garnish with raspberries, if desired.