Since Thanksgiving just passed and it’s now December, here’s the first of three (3) recipes highlighting gingerbread! Enjoy!
I found this delicious looking recipe for Gingerbread Cake from theviewfromgreatisland.com
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup molasses
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1/2 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cup all purpose flour
for the cream cheese frosting
- 8 ounces cream cheese, room temperature
- 1 pinch salt
- 3 cups confectioner’s sugar
- 1/2 tsp vanilla extract (optional)
- Preheat oven to 350F. Butter a 9 inch loaf pan, and line with parchment paper if desired for easy removal.
- Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 4-5 minutes until pale and fluffy.
- Add the eggs and beat for another 30 seconds to 1 minute. Add the molasses and beat briefly to combine.
- Add the salt, spices, baking powder, and baking soda, and mix briefly to combine.
Finally, add in the flour, and mix just until everything is incorporated. I like to finish mixing by hand with a silicone spatula to make sure everything from the sides and bottom of the bowl is well incorporated.
Pour the batter into the prepared baking pan and bake for about 60-65 minutes. This cake doesn’t rise into a domed shape like some pound cakes, but it should be a deep gingerbread-y color when done. If the top of the cake is getting too dark before it’s done cooking, cover with a small piece of foil.
- Remove the cake from the oven and allow to cool partially in the pan before removing to cool fully on a baking rack.
While the cake is cooling, make the frosting by adding all of the frosting ingredients to the bowl of a food processor and blending until smooth. If you’d like a thicker/stiffer frosting, you can add more powdered sugar. If you’d like a tangier frosting, you can add a bit of lemon juice.
When the cake is fully cool, frost with a thick layer of cream cheese frosting. You’ll have enough frosting for a very generous layer that will fall down the sides of the cake a bit. You can use less if you’d like it to just stay on top of the cake, or even make a half recipe of the frosting if you’d like a thinner layer.