Description
A delightful holiday treat featuring a rich gingerbread flavor paired with a smooth ermine frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups milk
- 1/2 cup all-purpose flour (for ermine frosting)
- 1 cup granulated sugar (for ermine frosting)
- 1 cup unsalted butter (for ermine frosting)
- 1 teaspoon vanilla extract (for ermine frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, cream together butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the ermine frosting by cooking flour and milk in a saucepan until thickened, then let it cool.
- In a separate bowl, beat the butter and sugar until fluffy, then add the cooled flour mixture and vanilla extract, and beat until smooth.
- Once the cake is cooled, frost it with the gingerbread ermine frosting.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a spicier flavor, increase the amount of ginger and cinnamon.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg