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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1preheat oven 325° F
2In 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.
3In 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.
4For 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