GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING RECIPE

Christmas is my favorite time of the year and this ginger pastry with cinnamon frosting molasses only brings the vacation season. Deliciously seasoned with molasses and ginger, then topped with a molasses frosting cream with a touch cinnamon, making this cake perfect for the upcoming holidays.

This ginger cake actually has sticky on top. The longer it sits, the sticky upper part becomes. you recognize what I'm talking about, right? one among the foremost humid cakes ever then very tasty.

GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING RECIPE

So, after the cake has been fully cooled, remove it from baking dish and wrap it in foil. Let represent 24 hours to urge a gorgeous sticky topping. All I can say is that if you're keen on Gingerbread, and you're keen on molasses, you'll love this cake!

Frosting isn't even necessary because this ginger cake melts in your mouth is delicious. However, cinnamon molasses prescription frosting so delish that you simply just got to try it. I brought half this cake to the women at the office and that they all LOVED it! it's extremely good to possess a way of testers who are very willing to enjoy my recipes. Thanks Ladies!

INGREDIENTS:

• 1 1/2 cup all purpose flour
• 1 tsp baking soda
• 1 Tbs ground ginger
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup butter cold and cut into small pieces
• 1/2 cup molasses
• 1/2 cup corn syrup
• 1/2 cup packed brown sugar
• 9 oz milk yes, 9 oz
• 1 egg

For the Frosting

• 4 oz cream cheese
• 1/4 cup butter softened
• 1/2 tsp vanilla
• 1 1/2 cup powdered sugar
• 3 tsp molasses
• 1/4 tsp cinnamon

INSTRUCTIONS:

1. Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
2. In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
3. In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
4. With another small saucepan, heat molasses and corn syrup until lukewarm as well.
5. While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
6. Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
7. Add egg and whisk until well Incorporated.
8. Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
9. Let cool completely in baking pan.
10. Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
11. Store in an airtight container.

For the Frosting

1. In a medium mixing bowl, beat cream cheese and butter together until creamy.
2. Add vanilla and cinnamon, mix well.
3. Slowly add powdered sugar and beat until creamy.
4. Mix molasses into mixture and blend well.
5. Refrigerate frosting until chilled then frost cake once cake has sat overnight.
6. Enjoy!

Share this post