Gingerbread Cake with Cream Cheese Frosting
Cooking Light, March 2006
YUM!! I cheated on the icing though. I didn’t make it. I also took this cake to a Holiday party we had at work. There weren’t any leftovers of this one either. For some reason, I forgot to buy molasses so I used sorghum instead. It’s kind of in the same family with the same consistency and everything. I hated using my good sorghum for this cake, but it was worth it.
I LOVE gingerbread anything. This was delicious!!! I WILL be making this again for me and will probably make the icing to go with it.
Tools to make this recipe:
- Measuring cups and spoons
- Mixing bowl
- Whisk
- 8×8 pan
Gingerbread Cake with Cream Cheese Frosting
Cook Time:
30 minutes
Total Time:
30 minutes
This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.
Ingredients
For the Cake:
- ⅓ cup granulated sugar
- ¼ cup butter, softened
- ¼ cup molasses
- 1 large egg
- 1 ½ cups all-purpose flour (about 6 3/4 ounces)
- 2 teaspoons ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅔ cup fat-free milk
- 1 teaspoon vanilla extract
- Cooking spray
For the Frosting:
- ¼ cup (2 ounces) fat-free cream cheese, softened
- ¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ¾ cups powdered sugar
- Remaining ingredient:
- ⅓ cup Lemon Curd
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 233Total Fat 10gSaturated Fat 6gUnsaturated Fat 4gCholesterol 47mgSodium 204mgCarbohydrates 34gFiber 0gSugar 24gProtein 3g
just thought you might like to know the link doesn’t woek
Thanks. Fixed.