Gingerbread Cake with Cream Cheese Frosting
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
3/4 cup boiling water
1/2 tsp baking soda
2/3 cup unsulphured molasses
3/4 cup granulated sugar
1 2/3 cup all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
2 large eggs
6 oz cream cheese
1/3 cup unsalted butter
1 3/4 cups powdered sugar
1/2 tsp vanilla extract
Sparkling cranberries and mint leaves
Directions
Preheat oven to 350 degrees. Butter a 9-inch springform pan . Line bottom with a round of parchment paper and butter parchment, set aside. In a heat proof mixing bowl whisk together boiling water and baking soda. Stir in molasses and granulated sugar, whisking well to dissolve sugar, set aside. In a large mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt. Stir vegetable oil and eggs into molasses mixture, then whisk wet mixture into dry mixture 1/3 at a time, mixing well after each addition. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes. Cool 5 minutes then run a knife around edge of cake to loosen and remove ring. Cool completely on a wire rack then frost top with cream cheese frosting and decorate with cranberries and mint leaves if desired.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract and powdered sugar and mix until pale and fluffy.
