Today I am sharing this delicious gingerbread cake recipe. You guys are going to love this cake.
It is just the perfect thing for fall. Rich and moist but not too heavy.
How to make this gingerbread cake recipe:
It’s Thanksgiving here in Canada and we are headed to my Mom’s house for dinner tonight.
I’m bringing this cake for dessert.
Warm, served with french vanilla icecream…
just amazing!
Seriously my mouth is watering already and we still need to get through the turkey.
My mother-in-law sent me the recipe on facebook and I just had to try it. The boys have been asking me to make more ever since this test kitch. This is a fairly healthy recipe in that it calls for applesauce and splenda {a sugar substitute}.
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Ingredients:
2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 eggs (or 3/4 cup of egg whites)
3 cups flour
1 1/3 cups Splenda (or granulated sweetener of choice)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
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Directions:
1. Preheat the oven to 350°. Spray a bundt pan with Pam no stick spray.
I really like using a bundt pan as it gives the cake a fun shape and allows for easy cutting. If you don’t have a bundt pan you can use a 9×11 cake pan. I think that this recipe would make nice gingerbread loaves too.
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2. In a large bowl combine applesauce, molasses, eggs and oil. Mix well.
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3. To the bowl add the remaining ingredients. Combine well.
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4. Pour the batter into the greased bundt pan.
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5. Bake for 50-55 minutes.
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More tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assemblyline fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
Gingerbread Cake Recipe
Yield:
8 servings
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
You’ll love this gingerbread cake recipe! It's quick, easy and tasty with a rich gingerbread flavour making it perfect for fall.
Ingredients
- 2 cups unsweetened applesauce
- 3/4 cup molasses
- 1/3 cup vegetable oil
- 3 eggs (or 3/4 cup of egg whites)
- 3 cups flour
- 1 1/3 cups Splenda (or granulated sweetener of choice)
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cloves
Instructions
- Preheat the oven to 350°. Spray a bundt pan with non stick spray.
- In a large bowl combine applesauce, molasses, eggs and oil. Mix well.
- To the bowl add the remaining ingredients. Combine well.
- Pour the batter into the greased bundt pan.
- Bake for 50-55 minutes.
