Gingerbread Cake with Cream Cheese Frosting This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch. Ingredients 1/3 cup granulated sugar 1/4 cup butter, softened 1/4 cup molasses 1 large egg 1 1/2 cups all-purpose flour (about 6 3/4 ounces) 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground cloves 2/3 cup fat-free milk 1 teaspoon vanilla extract Cooking spray Frosting: 1/4 cup (2 ounces) fat-free cream cheese, softened 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 1 teaspoon vanilla extract 1/8 teaspoon salt 1 3/4 cups powdered sugar Remaining ingredients 1/3 cup Lemon Curd Preparation Preheat oven to 350°. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.
Posted on: Wed, 05 Nov 2014 10:16:12 +0000
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