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Gingerbread Cake With Cinnamon Molasses Frosting Yummy


  • 1 1/2 cup of flour
  • 1 teaspoon of baking soda
  • 1 Tablespoon of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon spice pumpkin pie
  • 1/2 cup butter, finely chopped
  • 1/2 cup of sugar
  • 1/2 cup of corn syrup
  • 1/2 cup of brown sugar
  • 9 oz milk yes, 9 oz
  • 1 egg

For frosting

  • 4 oz of cream cheese
  • 1/4 cup of olive oil
  • 1/2 teaspoon of vanilla
  • 1 1/2 cup powdered sugar
  • 3 teaspoons of molasses
  • 1/4 teaspoon of cinnamon


  1. Preheat the oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and pumpkin pie spices. Set aside.
  3. In a small saucepan, heat the milk and brown sugar together until the sugar melts and is warm.
  4. With another small saucepan, heat molasses and corn syrup until warm.
  5. While both pans are cooling a little, cut the cold butter into small pieces, add to the flour mixture, and use the pastry blender until the mixture is well crumbled.
  6. Once the two pans have cooled to lukewarm, add the milk mixture to the flour mixture, stir until mixed, then add the molasses mixture. Revolve.
  7. Add the egg and beat until well incorporated.
  8. Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
  9. Allow cooling completely in the baking pan.
  10. Once cooled, remove from the pan and wrap in aluminum foil for a day so that the top sticks.
  11. Store in an airtight container.

For frosting

  1. In a medium bowl, whisk together cream cheese and butter until creamy.
  2. Add vanilla and cinnamon, and mix well.
  3. Slowly add the powdered sugar and whisk until creamy.
  4. Mix the molasses in the mixture and mix well.
  5. Refrigerate the frosting until cool, then freeze the cake once the cake has sat overnight.


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