Ingredients:
1.5 cups of all-purpose flour
9 ounces of milk
½ cup of cold, cubed butter
½ cup of molasses
½ cup of corn syrup
½ cup of packed brown sugar
1 egg
1 teaspoon of baking soda
1 tablespoon of ground ginger
1 teaspoon each of cinnamon and pumpkin pie spice
For the Frosting:
1.5 cups of powdered sugar
4 ounces of cream cheese
3 teaspoons of molasses
½ teaspoon of vanilla extract
¼ teaspoon of cinnamon
Instructions:
Preheat the oven to 350°F and prepare a 5×9 baking pan with grease and parchment paper.
In a mixing bowl, combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice.
Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.
Blend cold butter into the flour mixture until it resembles coarse crumbs.
Stir the milk mixture into the flour, followed by the molasses mixture.
Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.
Allow the cake to cool, then wrap it in foil and store for a day to develop a sticky top.
For the Frosting:
Cream together the butter and cream cheese. Add vanilla and cinnamon, then gradually incorporate powdered sugar.
Mix in molasses and chill before spreading over the rested cake.
Conclusion:
End by assuring that this Gingerbread Cake, adorned with Cinnamon Molasses Frosting, is a charming addition to any festive table, promising warmth and joy with every delectable slice.
