Description
This classic Gingerbread Cake with Cream Cheese Frosting is the perfect holiday dessert. It will remind you the time-honored gingerbread cake that grandma made. This delectable cake is bursting with flavor from molasses, cinnamon, ginger, cloves and nutmeg. Elegant enough for your holiday meal yet simple enough for your office potluck.
Ingredients
- 2-½ cups All-purpose Flour
- ½ teaspoons Salt
- 1-½ teaspoon Baking Soda
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Ginger
- ½ teaspoons Ground Cloves
- ¼ teaspoons Ground Nutmeg
- ¾ cups Brown Sugar
- ½ cups Butter, Softened
- 1 Large Egg
- 1 cup Molasses
- ½ cups Applesauce
- 1 cup Hot Water
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- 6 Tablespoons Softened, Unsalted Butter
- Pinch Of Salt
- 1 teaspoon Vanilla Extract
- 2-½ cups Powdered Sugar
Preparation
Preheat oven to 350ºF. Grease and flour 8×11 inch baking dish.
In a medium bowl, whisk flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
Using mixer, cream brown sugar and butter. Stir in egg, molasses and applesauce. Add flour mixture to molasses mixture in four intervals, stirring just until combined after each interval. Stir in hot water and mix just until combined. Pour into baking dish.
Bake for 40–45 minutes or until toothpick inserted in center comes out clean. Cool completely.
For the frosting, beat cream cheese and butter until smooth and creamy. Mix in salt and vanilla. Add powdered sugar in 4 intervals, mixing well between each interval. Frost cooled cake and store leftovers in refrigerator.
