Dark and Sticky Gingerbread Cake

Need a lacto ovo vegetarian side dish? Dark and Sticky Gingerbread Cake could be an outstanding recipe to try. One portion of this dish contains roughly 4g of protein, 12g of fat, and a total of 375 calories. For 70 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of salt, flour, cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by The Baker Chick. 6 people found this recipe to be flavorful and satisfying. It is perfect for Christmas. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 23%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Dark Gingerbread Pear Cake, Dark Molasses Gingerbread Cake, and Dark Gingerbread Pear Cake.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 350F. Lightly butter or grease an 8 or 9 inch loaf pan.In a medium sized saucepan, combine the butter and sugars. Whisk until the butter melts and the sugar has dissolved and is no longer grainy. Stir in the molasses and whisk until everything is combined. Set the pain aside to cool slightly. Whisk the egg, vanilla and milk into the butter/sugar mixture. Sprinke the flour, salt, baking soda, ginger & cinnamon on top, whisking the dry ingredients together first and then incorporating them into the batter. Stir until lump free with no streaks or inconsistencies but don't over-mix. Pour the thick batter into the prepared pan. (It will seem very full, and I was sure it would overflow but it won't!) Bake at 350F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.Cream together the cream cheese and butter. Gradually add the powdered sugar and then finally the vanilla. Mix until smooth and creamy. Spread on the cooled cake. Store in the fridge for up to a week airtight. (This is exceptionally good cold!)

 

Step by step:

1. Heat the oven to 350F. Lightly butter or grease an 8 or 9 inch loaf pan.In a medium sized saucepan, combine the butter and sugars.

2. Whisk until the butter melts and the sugar has dissolved and is no longer grainy. Stir in the molasses and whisk until everything is combined. Set the pain aside to cool slightly.

3. Whisk the egg, vanilla and milk into the butter/sugar mixture. Sprinke the flour, salt, baking soda, ginger & cinnamon on top, whisking the dry ingredients together first and then incorporating them into the batter. Stir until lump free with no streaks or inconsistencies but don't over-mix.

4. Pour the thick batter into the prepared pan. (It will seem very full, and I was sure it would overflow but it won't!)

5. Bake at 350F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean.

6. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release.

7. Remove the cake from the pan and let it cool completely on a cooling rack before icing.Cream together the cream cheese and butter. Gradually add the powdered sugar and then finally the vanilla.

8. Mix until smooth and creamy.

9. Spread on the cooled cake. Store in the fridge for up to a week airtight. (This is exceptionally good cold!)

Nutrition Information:

covered percent of daily need