Gingerbread Cake
I found this recipe in my Cooking Light cookbook. We were having friends over and I wanted to serve a nice dessert that was light, low calorie but still really tasty. I adapted the recipe just a little bit. The batter tasted too much like molassesso I added more cloves and nutmeg. It was extremely tasty and very moist. The kids loved it as well as the adults. The cake was gone by the end of the evening. It was so easy to make and enjoyed by all.
- 1/3 cup of sugar
- 1/4 cup of butter, softened
- 1/3 cup of molasses
- 1 large egg
- 1 1/2 cups of flour
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg (recipe called for 1/4 tsp)
- 1/2 tsp ground cloves (recipe called for 1/8 tsp)
- 1/8 tsp of salt
- 2/3 cup of 1% milk
- 2 tsp powdered sugar (sifted)
Preheat the oven to 350 degrees. Beat sugar and butter at medium speed of a mixer until well blended and creamy. Add the molasses and egg; beat well.
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and the next five ingredients, mixing well. Slowly add the flour mixture to the sugar mixture alternately with milk, beginning and ending with the flour mixture.
Pour batter into an 8 inch square baking pan coated with cooking spray; Tap pan once on the counter to remove air bubbles.
Bake for 22-25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan. Once the cake has completely cooled, sift powdered sugar on top. Enjoy.
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Thanksgiving Recipe Ideas | My Best Cookbook — November 20, 2012 @ 11:06 pm
[...] Gingerbread Cake [...]