Gingerbread Cake

By CheeseDiva

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
• 1/2 cup (packed) light brown sugar
• 1/2 cup mild-flavored (light) molasses
• 1 large egg, beaten to blend
• 2 teaspoons grated peeled ginger
• 1 cup chilled heavy cream
• 1 tablespoon powdered sugar
• 1/4 cup store-bought lemon curd
• Finely grated lemon zest
• An 8" square metal cake pan

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 350°F. 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.

Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.