Gingerbread Cake

 
You guys are going to love this cake.
It is just the perfect thing for fall.
Rich and moist but not too heavy.
It’s Thanksgiving here in Canada and we are headed to my Mom’s house for dinner tonight.
I’m bringing this cake for dessert.
Warm, served with french vanilla icecream…
just amazing!
Seriously my mouth is watering already and we still need to get through the turkey.
My mother-in-law sent me the recipe on facebook and I just had to try it.  The boys have been asking me to make more ever since this test kitch.  This is a fairly healthy recipe {hence the ‘lite’ title} in that it calls for applesauce and splenda {a sugar substitute}. 

The goods:

2 cups unsweetened applesauce
3/4 cup molasses
1/3 cup vegetable oil
3 eggs {or 3/4 cup of egg whites}
3 cups flour
1 1/3 cups splenda {I used regular white sugar and it turned out fine} 
2 tsp b.soda
1 tsp b.powder
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves

Preheat the oven to 350°.  Spray a bundt pan with Pam no stick spray. 
I really like using a bundt pan as it gives the cake a fun shape and allows for easy cutting.  If you don’t have a bundt pan you can use a 9×11 cake pan.  I think that this recipe would make nice gingerbread loaves too. 
 In a large bowl combine applesauce, molasses, eggs and oil.  Mix well.
 To the bowl add the remaining ingredients.  Combine well.
 Pour the batter into the greased bundt pan.
 Bake for 50-55 minutes.

Serve warm with vanilla ice cream.
 
Really I can’t tell you how amazingly good this recipe is. 
 
You will just have to try it. :)
 
 Have a wonderful holiday weekend!
 

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