Gingery Gingerbread Cake

Gingery Gingerbread Cake
Servings: 16 Prep 15 mins Bake 350°F 30 mins to 35 mins

Ingredients

  • 1 cup diet ginger ale, at room temperature
  • 1/4 cup molasses
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1/2 cup minced crystallized ginger
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granular no-calorie sweetener
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/4 cup confectioners' sugar
  • 2 - 3 teaspoons fresh lemon juice

Make It

1. Preheat the oven to 350 degrees F. Coat a 10 or 12 cup Bundt pan with cooking spray and set aside.

2. Combine the ginger ale, molasses, and baking soda in a medium bowl and stir to mix well. Combine the flour, crystallized ginger, ground ginger, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl and whisk to mix well. Set aside.

3. Combine the no-calorie sweetner, granulated sugar, brown sugar, oil, and eggs in a medium bowl and whisk to mix well. Slowly whisk the ginger ale mixture into the no-calorie sweetener mixture. Add the ginger ale mixture to the flour mixture, stirring until a smooth batter forms.

4. Spoon the batter into the prepared pan. Bake 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack.

5. Combine the confectioners' sugar and 2 teaspoons if the lemon juice in a small bowl, stirring until well mixed. Stir in additional lemon juice, a few drops at a time, until the desired drizzling consistency is reached. Drizzle the mixture over the cooled cake. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 195, Fat, total (g): 8, chol. (mg): 26, sat. fat (g): 1, carb. (g): 30, fiber (g): 1, pro. (g): 2, sodium (mg): 254, Percent Daily Values are based on a 2,000 calorie diet.