Holiday Cake


Gingerbread Cake with Spiced Cream Cheese Frosting. Serve it with some tea and a kiss.


1-1/2 cups
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, cut into 1/2-inch chunks
2/3 cup dark brown sugar
2/3 cup molasses
2/3 cup boiling water
1 large egg
Walnuts for garnish 

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon ground cinnamon
2 teaspoons vanilla


Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down over sink, tap out any excess flour.

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is luke warm, whisk in egg.

Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool.

Make frosting while cake is cooling. Beat softened butter and cream cheese until well blended. 
Add powdered sugar, cinnamon, ginger, and vanilla. Beat until creamy.

Frost and garnish.


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