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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This old-fashioned gingerbread cake is excellent! promises Ginger Hendricksen of Plover, Wisconsin. Lemon peel is a nice addition to the sweet cream cheese frosting. Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 cup molasses |
3 cups king arthur unbleached all-purpose flour |
3 teaspoons ground ginger |
2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
3/4 teaspoon salt |
1 cup milk |
cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
2 teaspoons grated lemon peel |
3-3/4 cups confectioners' sugar |
Directions:
1. Grease three 9-in. round baking pans. Line with waxed paper; grease and flour the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners' sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerated until serving. Yield: 10-12 servings.
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