Recipe Tip: If you're making this cake around the holidays, use one of our seasonal fruit spreads to the icing for a festive touch.
Old Fashioned Gingerbread Cake
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Made With Our
Directions
Item No.
101302
Item No.
101218
Ingredients
-
For Cake:
- Nonstick vegetable oil spray
- 2 1/3 cups flour, sifted
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 eggs, beaten
- 3/4 cup dark brown sugar
- 3/4 cup molasses
- 3/4 cup melted butter
- 1 cup boiling water
- 6 ounces cream cheese
- 2/3 cup Stonewall Kitchen Lemon Pear Marmalade or Lemon Ginger Marmalade
For Frosting:
Directions
- Preheat oven to 325° F. Spray a 9x9-inch square pan with vegetable oil spray. Line bottom with parchment paper and spray again.
- In a large bowl, whisk flour, baking soda, baking powder and salt together. Whisk in ginger, cinnamon, nutmeg and cloves.
- In a separate large bowl, combine eggs, brown sugar, molasses and butter until well combined. Sift flour-spice mixture into bowl with wet ingredients and stir until just combined. Add boiling water and stir until batter is smooth.
- Scrape mixture into prepared pan and bake until center springs back when lightly touched and a knife comes out clean when inserted into center, about 40 minutes. Remove and let cool on a rack for 10-20 minutes.
- While cake is baking, mix together cream cheese and marmalade until smooth. Refrigerate until needed.
- When cake is cool, invert cake onto a plate and peel off parchment. Spread icing over cake, cut into 16 even squares and serve.
