Simple Gingerbread Cake

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Simple Gingerbread Cake

Gingerbread Cake

 You can make the cake up to 2 days ahead; cool, cover, and store airtight at room temperature. This cake is moist and delicious and will be a sure favorite!

Step 1

In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.

Step 2

In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.

Step 3

In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.

Step 4

Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.

Step 5
Whisk powdered sugar and water into a smooth frosting and spread over COMPLETELY cooled cake.
Step 6
Top with rosemary sprigs and dragees or sprinkles

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