Make this super-easy, super-moist cake up to one month before your family celebration, then freeze it. Easiest holiday dessert ever!
Gingerbread Cake
Ingredients:
3 c. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground nutmeg
½ tsp. salt
¼ tsp. ground cloves
¼ tsp. ground black pepper
¾ c. butter (1 1/2 sticks), softened
1½ c. granulated sugar
1 tsp. vanilla extract
2 large eggs
1 c. molasses
Whipped cream and confectioners’ sugar for garnish
Directions:
Preheat oven to 350 degrees. Grease and flour 9-in. springform pan.
In a medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
In a large bowl, with mixer on high, beat butter, granulated sugar, and vanilla for 3 minutes or until creamy, occasionally scraping bowl. Reduce speed to medium. Add eggs, one at a time, beating well after each addition.
In a medium bowl, stir molasses into 1 cup of very hot water. With mixer speed on low, add molasses mixture and flour mixture to butter mixture, alternating between the two until combined.
Pour batter into prepared pan; firmly tap pan against the counter to release bubbles. Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Loosen edges and remove the side of the pan. Cool completely.
To serve, dollop with whipped cream and dust with confectioners’ sugar.
TIP: To make ahead, wrap in a double layer of plastic wrap, then foil. Freeze up to one month—Thaw in the refrigerator.
