Gingerbread Loaf Cake
"This is out of a local grocery store magazine...it's a great way to spice up the dessert table..."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (227.6 g)
- Calories 728.4
- Total Fat - 32.5 g
- Saturated Fat - 5.5 g
- Cholesterol - 161.2 mg
- Sodium - 663.6 mg
- Total Carbohydrate - 95.7 g
- Dietary Fiber - 2.8 g
- Sugars - 61.2 g
- Protein - 15.5 g
- Calcium - 271.3 mg
- Iron - 2.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Coat 9x5-inch loaf pan with non stick cooking spray and set aside.
Step 2
In medium bowl, whisk flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg. Set aside.
Step 3
In separate small bowl, whisk egg, sugar, molasses, boiling water, oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients, and mix until smooth, making sure there are no pockets of dry flour.
Step 4
Pour batter into prepared pan and bake until skewer inserted in center comes out clean, about 55-60 minutes. Let cool completely on wire rack before frosting.
Step 5
To make frosting. combine cream cheese, confectioners' sugar and remaining 1/4 teaspoon vanilla in medium bowl; beat with mixer until smooth. Spread frosting evenly over top cooled cake, then sprinkle with chipped pecans and dried cranberries. Serve, refrigerating any leftovers.
Tips
No special items needed.
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