Gingerbread cakes brings the smell and taste of the holidays without all the work of gingerbread men. Tastes great anytime.
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Carbs (g): 26
1cupsugar (I’ve successfully substituted up to half Splenda)
1cupcanola oil (can use half unsweetened applesauce)
Preheat oven to 350° F. and grease a 13″ x 9″ pan.
In a large bowl, mix the oil, sugar and molasses with a spoon.
Add the eggs and beat until totally mixed.
Add the flour, baking soda, cinnamon, salt, ginger and allspice and stir until it’s all a smooth mixture.
Pour in the boiling water (tip: measure the water before you heat it and you don’t have to worry so much about spilling it if the boat moves) and quickly beat it in. The batter will be very thin — don’t worry, it’s supposed to be that way.
Pour batter into the prepared pan and bake at 350° F. for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan before doing any decorating — or allow to cool slightly and serve warm.
If you have a smaller oven -- or are using the Omnia Stove Top Oven -- a half batch is perfect in an 8" x 8" pan.Decorating Suggestion: I cut out a gingerbread man from some scrap paper, laid him on the cake, sprinkled it all with powdered sugar (fairly heavily), then carefully removed the paper, leaving the dark “gingerbread man” underneath. I decorated with a few Life Savers, a tiny candy cane that was being given away at a store, half a cashew and a hat cut out of some red paper I found in a drawer.
Amount Per Serving
Calories 126Calories from Fat 9
% Daily Value*
Saturated Fat 0g0%
Vitamin A 30IU1%
* Percent Daily Values are based on a 2000 calorie diet.