Epicure Recipes

Gingerbread Cake

ChristmasMicrowaveDessertGluten-freeThanksgivingLow-sodiumOnion-freeSugar ConsciousDairy-freeGarlic-free

20 min

10 servings

Print

Ingredients

  • 2 eggs
  • 1⁄2 cup vegetable oil
  • 1⁄4 cup fancy or cooking molasses
  • 1 pkg Gingerbread Mix
  • 2 cups whipped cream, optional

Preparation

  1. Generously oil an 8” (20 cm) silicone Round Cake Pan.
  2. In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter into prepared pan; smooth top of batter.
  3. Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
  4. Topping (optional): whipped cream and caramel sauce

Nutritional Information

Per serving: Calories 230, Fat 13 g (Saturated 1.5 g, 0 0 g), Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 27 g (Fiber 1 g, Sugars 16 g), Protein 3 g.

Tips

Microwaved cake is best eaten the same day it's made. If baked in the oven, wrap well and store in a cool place up to 2 days.