Monday, December 20, 2010

Gingerbread Cake

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 stick of butter room temperature
1 cup light brown sugar
2 eggs
1/4 tsp. lemon extract
1/2 cup molasses
1 cup Pet evaporated milk
8 oz. cream cheese

Directions:  Preheat oven to 350 degrees and place rack in center of oven.  Butter and flour a 9 inch round, square cake pan with 2 inch sides or Bundt pan. 
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.
In another bowl beat the butter cream cheese and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the lemon extract and molasses and beat to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.

By Carey Corley


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