Gingerbread Cake

Gingerbread Cake
Gingerbread Cake

PREP TIME

15

minutes

TOTAL TIME

18

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

18

minutes

SERVINGS

8

servings

Ingredients

  • Cake

  • Nonstick vegetable oil spray

  • 1 1/2

    cupsall-purpose flour

  • 1

    teaspoonground ginger

  • 3/4

    teaspoonground cinnamon

  • 3/4

    teaspoonkosher salt

  • 1/2

    teaspoonbaking powder

  • 1/2

    teaspoonbaking soda

  • 1/2

    cup(1 stick) unsalted butter, cut into 1/2" pieces

  • 1/2

    cup(packed) light brown sugar

  • 1/2

    cupmild-flavored (light) molasses

  • 1

    large egg, beaten to blend

  • 2

    teaspoonsgrated peeled ginger

  • Topping

  • 1

    cupchilled heavy cream

  • 1

    tablespoonpowdered sugar

  • 1/4

    cupstore-bought lemon curd

  • Finely grated lemon zest

  • An 8" square metal cake pan

Directions

Cake Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan. Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment. Topping Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

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