Gingerbread Cake

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 127.5

Total Fat: 6.1 g
Cholesterol: 28.0 mg
Sodium: 50.2 mg
Total Carbs: 17.3 g
Dietary Fiber: 0.5 g
Protein: 1.5 g

View full nutritional breakdown of Gingerbread Cake calories by ingredient

Introduction

A lovely low sugar dessert option to offer to family and friends. Especially nice when served the next day so the jam can really soak into the cake. Reminded one of my diabetic friends of a diabetic friendly christmas cake. A lovely low sugar dessert option to offer to family and friends. Especially nice when served the next day so the jam can really soak into the cake. Reminded one of my diabetic friends of a diabetic friendly christmas cake.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 16

Ingredients

Wet Ingredients

Butter .5 cup

Sugar.5 cup

Egg 1

Milk .5 cup

Molasses 3tbsp

Dry Ingredients

Sift First

Flour 1 cup

Baking Powder 1tsp

Ginger ground 1 tsp

Cloves ground 1 tsp

Salt 1 dash

Sliced apple

A few dashes of butter and sugar.

Directions

Cream butter and sugar then add egg and milk. Mix lightly and add the molasses. Mix until molasses is added. Sift together dry ingredients and slowly add until you batter resembles a cake batter. Place sliced apples in bottom of pan with a little bit of leftover butter and sugar. Pour batter over apple slices into cheesecake pan or pan with a ring. Cook at 350 degrees farenheit until toothpick comes out clean. About 25-30 minutes depending on how hot your oven really is.

When cake is done let it cool for a few minutes then flip it over from the pan onto a serving plate and add ED smith sugar free jam (your preference which kind) Let it sit covered in the refrigerator over night. Slice into 8 large slices or 16 average slices.

Number of Servings: 16

Recipe submitted by SparkPeople user JENNIFLOWER.