Splenda Gingerbread Cake Food

GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F. Spray a Bundt pan with cooking spray.
• In a bowl, combine applesauce, molasses, vegetable oil, and eggs. Stir until well combined.
• In another bowl, combine remaining dry ingredients and whisk until combined.
• Add dry ingredients to applesauce mixture and stir until batter is blended. Pour batter into prepared pan.
• Bake for 50-60 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool cake in pan on a wire rack for about 20 minutes before inverting onto a serving plate. Dust with powdered sugar if desired. Serve warm or at room temperature.

GINGERBREAD COFFEECAKE (SPLENDA)

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch round cake pan with nonstick cooking spray.
• Stir flour and lightly measure 1 cup.
• Combine flour, 1/2 cup Splenda, and spices in a large bowl.
• Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
• Measure out 1/2 cup and set aside.
• To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
• Beat with a spoon or on low speed with a mixer until smooth.
• Spoon into the prepared pan.
• Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
• Sprinkle mixture over the top of the cake.
• Bake for 25 minutes or until the center of the cake springs back when touched lightly.

GINGERBREAD CAKE (SPICY)

Steps:

• Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
• Preheat oven to 350°F.
• Generously butter bundt pan and dust with flour, knocking out excess.
• Bring stout and molasses to a boil in a large saucepan and remove from heat.
• Whisk in baking soda, then cool to room temperature.
• Sift flour, baking powder, and spices in a large bowl.
• Whisk together eggs and both sugars.
• Whisk in oil, then molasses mixture.
• Add to flour mixture and whisk until just combined.
• Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
• Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
• Cool cake in pan on a rack 5 minutes.
• Turn out onto rack and cool completely.
• You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
• You can also hold the gingerbread for a day before serving, as the flavors develop with some time.

GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F Spray Bundt pan with butter-flavored cooking spray. Set aside.
• Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well.
• Blend remaining dry ingredients in a separate bowl. Mix well.
• Add dry ingredients to the applesauce mixture. Stir well.
• Pour cake batter into prepared pan. Bake in preheated 350F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven.
• Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool,.

GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F.
• Spray Bundt pan with cooking spray; set aside.
• Pour applesauce, molasses and oil into a large bowl; add eggs.
• Stir well.
• In a separate bowl mix all dry ingredients.
• Add dry ingredients to applesauce mixture; stir well.
• Pour cake batter into prepared pan.
• Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Remove from oven.
• Cool cake in pan on a wire rack about 20 minutes. Invert cake on serving plate.
• Serve warm or cool.
• Sprinkle with powdered sugar or ground Splenda if desired.

SPLENDA GINGERBREAD CAKE RECIPE

Steps:

• Preheat oven to 350° F. Spray bundt pan with butter-flavored cooking spray. Set aside. Pour applesauce, molasses, and vegetable oil into a large mixing bowl. Add eggs. Stir well. Blend remaining dry ingredients in a separate bowl. Mix well. Add dry ingredients to the applesauce mixture. Stir well. Pour cake batter into prepared pan. Bake in preheated 350°F oven 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Cool cake in pan on a wire rack approximately 20 minutes. Invert cake onto serving plate. Serve warm or cool. Serving Suggestions Place 1/2 cup Splenda® Granular in a blender. Blend covered, on high approximately 30 seconds. Sprinkle the finely ground Splenda over the cake like powdered sugar. Serve with sauteed apples or non-dairy topping.