Gingerbread Cake

The recipe Gingerbread Cake can be made in about 2 hours. One portion of this dish contains around 7g of protein, 21g of fat, and a total of 634 calories. This recipe serves 12 and costs $1.12 per serving. If you have lemon zest, lemon zest, lemon juice, and a few other ingredients on hand, you can make it. 7 people found this recipe to be yummy and satisfying. It is perfect for Christmas. It is brought to you by The Baking Pan. Overall, this recipe earns a not so awesome spoonacular score of 30%. Users who liked this recipe also liked Gingerbread Cake With Creamy Gingerbread Frosting, eggless gingerbread cake , how to make eggless gingerbread cake, and Gingerbread Cake.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves; sift or whisk together to mix. Set aside.In a medium bowl, combine buttermilk, molasses, and vanilla; stir together. Set aside.In a large bowl of an electric mixer, cream the butter, lemon zest, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugars are fully incorporated and the mixture is a light color with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesnt splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.In a medium bowl, combine cream cheese, salt, lemon zest, lemon juice, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until icing is smooth and creamy. The icing should be soft enough that it will run down a bit over the sides of the cake.Spread icing over the top of the cake, allowing the icing to drip down the sides.Cut thin strips of crystallized ginger, and cut spice drips into 4 pieces. Place on top of cake to decorate, and then sprinkle a bit of lemon zest over top.

 

Step by step:

1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves; sift or whisk together to mix. Set aside.In a medium bowl, combine buttermilk, molasses, and vanilla; stir together. Set aside.In a large bowl of an electric mixer, cream the butter, lemon zest, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugars are fully incorporated and the mixture is a light color with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

2. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesnt splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.

3. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

4. Bake 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.

5. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.In a medium bowl, combine cream cheese, salt, lemon zest, lemon juice, and vanilla; beat together until mixture is smooth.

6. Add powdered sugar; beat until icing is smooth and creamy. The icing should be soft enough that it will run down a bit over the sides of the cake.

7. Spread icing over the top of the cake, allowing the icing to drip down the sides.

8. Cut thin strips of crystallized ginger, and cut spice drips into 4 pieces.

9. Place on top of cake to decorate, and then sprinkle a bit of lemon zest over top.

Nutrition Information:

covered percent of daily need

 

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