Introduction:
Introduce the Gingerbread Cake as a quintessential winter treat, embodying the essence of the season with its spiced, ginger-rich flavor and topped with a velvety cinnamon molasses frosting.
Describe how this cake becomes a star at holiday events or special occasions, enchanting everyone with its inviting flavors.
Serving Suggestions:
Suggest pairing the cake with whipped cream or homemade vanilla ice cream for a harmonious blend of tastes and textures.Offer the idea of garnishing the cake with a sprinkle of cinnamon or a caramel drizzle to enhance its presentation and flavor profile.
Gingerbread Cake with Cinnamon Molasses Frosting Recipe:
Ingredients:
1.5 cups of all-purpose flour
9 ounces of milk
½ cup of cold, cubed butter
½ cup of molasses
½ cup of corn syrup
½ cup of packed brown sugar
1 egg1 teaspoon of baking soda
1 tablespoon of ground ginger
1 teaspoon each of cinnamon and pumpkin pie spice
For the Frosting : 1.5 cups of powdered sugar
4 ounces of cream cheese
¼ cup of softened butter
3 teaspoons of molasses
½ teaspoon of vanilla extract
¼ teaspoon of cinnamon
Instructions:
Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.
Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.
Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.
Blend the cold butter into the flour mixture until it resembles coarse crumbs.
Stir the milk mixture into the flour, followed by the molasses mixture.
Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.
