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Gingerbread Cake




NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.




CAKE TIPS:

1. To bring eggs to room temperature quickly, set them in a glass of very warm water.

2. Melted butter should be warm not hot when adding to a recipe.

3. Most recipes work with either salted or unsalted butter.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.

7. Use room temperature ingredients for this recipe.


INGREDIENTS

2 1/4 C MULTI-USE BAKERY MIX (281g)

1 C S'WEEET! Sweetener Blend (140g)) *see below for substitutions

3-4 t Ground Ginger (according to your taste)

2 t Baking Powder

4 Lg Eggs - (200g)

1/2 C Orange Juice (120g)

1/2 C Water

1/4 C Molasses

4 T Melted Butter (56g)

2 t Vanilla

Zest from oranges (optional)


Makes 12 Cupcakes or 1 - 8" - 9" cake


DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

2. Whisk together the dry mix, sweetener, ginger and baking powder.

3. In another bowl, combine melted butter, orange juice and water.

4. Whisk the dry mixture in with the liquids until well combined.

5. Whisk in eggs, one at a time. Whisk in the vanilla and orange zest.

5. Let the batter rest 10 minutes then whisk again for about 30 seconds.

6. Pour batter into pans and bake as directed.


BAKE TIMES:

1 - 8" or 9" cake - 30 - 34 minutes

2- 6" cakes - 26 - 30 minutes

12 cupcakes - 20 - 24 minutes


SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


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