Cakes & Baking

Gingerbread Cake

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“This is an implausible cake. The appropriate form of gingerbread in a cake map. It smells fine baking too. I on the overall frost his with a cream cheese frosting.”

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  • 2

    cups all-aim flour

  • 1

    teaspoon baking soda

  • 14

    teaspoon salt

  • 1 12

    teaspoons ground cinnamon

  • 1

    teaspoon ground ginger

  • 18

    teaspoon ground cloves

  • 12

    cup butter, room temperature

  • 12

    cup brown sugar

  • 2

    gigantic eggs

  • 1

    lemon, zest of

  • 12

    cup molasses

  • 1

    cup milk


  • Preheat oven to 350°F and build rack in heart of oven.
  • Butter and flour a 9-scurry cake pan
  • In a separate bowl, whisk collectively the flour, baking soda, salt, ground cinnamon, ginger and cloves.
  • In bowl of your electrical mixer cream the butter and sugar until mild and fluffy.
  • Add the eggs, separately, beating properly after every addition.
  • Add the lemon zest and molasses and beat to mix.
  • Add the dry ingredients and milk, alternately, origin and ending with the dry ingredients.
  • Beat splendid until incorporated.
  • Pour the batter into the ready pan and snug the tip with a spatula.
  • Bake for 40-forty five minutes or until a toothpick inserted into the heart of the cake comes out neat.
  • Gain far flung from oven and let frosty on a wire rack for 10 minutes sooner than striking off cake from pan.
  • Let frosty fully and then frost if desired.
  • If desired, garnish the tip of the frosted cake with toasted walnuts.

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