Mormor's Favorite Gingerbread Cake

Teresa Bailey

By
@teresadoula

I use fresh grated ginger to bring the flavor alive. My mom, my son's mormor, loved this cake. It's the sort of cake that is addicting, so beware! You may need a double batch, one for gifts, one to keep and eat yourself.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
boiling water
1 c
butter
1/2 c
brown sugar added to ½ cup demerara sugar
1 c
unsulphured molasses
1 Tbsp
freshly grated ginger
4 large
eggs
2 1/2 c
all-purpose flour
1 tsp
baking soda
1 tsp
cinnamon
1 tsp
ginger (powdered)
1 tsp
1 teaspoon allspice

FOR GINGER CREAM CHEESE FROSTING

1/2 c
unsalted butter, room temperature
1/2 lb
cream cheese, room temperature
2/3 c
powdered sugar
2/3 c
demerara sugar
2/3 c
2/3 cup brown sugar
1 Tbsp
unsulphured molasses
1 Tbsp
lemon juice
2 tsp
freshly grated ginger

Directions Step-By-Step

1
preheat oven 325° F
2
In a larger bowl pour boiling water over the butter, sugar and molasses. Stir until butter is melted. Cool slightly, add eggs and beat well. Add freshly grated ginger.
3
In medium bowl sift the dry ingredients, stir into wet ingredients and beat until smooth. Pour batter into a greased 9 x 13 inch pan (or Bundt pan or cupcakes) and bake in a preheated 325° F. oven for about 1 hour, or until done.
4
For Frosting: Cream together the butter and cream cheese until smooth. Whip in the sugars and add lemon juice, molasses and ginger.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom
Hashtags: #Christmas, #birthday