Gingerbread Cake
Recipe: #27297
August 07, 2017
Categories: Desserts, Cakes, Tube/Bundt, Christmas, Vegetarian, Flour Spices, Kosher Dairy, more
"This is an amazing cake. The wonderful taste of gingerbread in a cake form. It smells wonderful baking too. I generally frost his with a cream cheese frosting."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (101.1 g)
- Calories 249.1
- Total Fat - 9.5 g
- Saturated Fat - 5.6 g
- Cholesterol - 57.3 mg
- Sodium - 261.7 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 1.3 g
- Sugars - 20.4 g
- Protein - 4.3 g
- Calcium - 71.2 mg
- Iron - 1.2 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F and place rack in center of oven.
Step 2
Butter and flour a 9-inch cake pan
Step 3
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.
Step 4
In bowl of your electric mixer cream the butter and sugar until light and fluffy.
Step 5
Add the eggs, one at a time, beating well after each addition.
Step 6
Add the lemon zest and molasses and beat to combine.
Step 7
Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.
Step 8
Beat just until incorporated.
Step 9
Pour the batter into the prepared pan and smooth the top with a spatula.
Step 10
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 11
Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.
Step 12
Let cool completely and then frost if desired.
Step 13
If desired, garnish the top of the frosted cake with toasted walnuts.
Tips
No special items needed.
0 Reviews
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