Gingerbread Cake with Cream Cheese Frosting

Since Thanksgiving just passed and it\’s now December, here\’s the first of three (3) recipes highlighting gingerbread! Enjoy!

I found this delicious looking recipe for Gingerbread Cake from theviewfromgreatisland.com


  • 1 cup unsalted butter, room temperature\"\"
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/3 cup molasses
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp allspice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cup all purpose flour
for the cream cheese frosting
  • 8 ounces cream cheese, room temperature\"\"
  • 1 pinch salt
  • 3 cups confectioner\’s sugar
  • 1/2 tsp vanilla extract (optional)


  • Preheat oven to 350F. Butter a 9 inch loaf pan, and line with parchment paper if d\"\"esired for easy removal.
  • Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 4-5 minutes until pale and fluffy.
  • Add the eggs and beat for another 30 seconds to 1 minute. Add the molasses and beat briefly to combine.
  • Add the salt, spices, baking powder, and baking soda, and mix briefly to combine.
  • Finally, add in the flour, and mix just until everything is incorporated. I like to finish mixing by hand with a silicone spatula to make sure everything from the sides and bottom of the bowl is well incorporated.
  • Pour the batter into the prepared baking pan and bake for about 60-65 minutes. This cake doesn\’t rise into a domed shape like some pound cakes, but it should be a deep gingerbread-y color when done. If the top of the cake is getting too dark before it\’s done cooking, cover with a small piece of foil.
  • Remove the cake from the oven and allow to cool partially in the pan before removing to cool fully on a baking rack.\"\"
  • While the cake is cooling, make the frosting by adding all of the frosting ingredients to the bowl of a food processor and blending until smooth. If you\’d like a thicker/stiffer frosting, you can add more powdered sugar. If you\’d like a tangier frosting, you can add a bit of lemon juice.
  • When the cake is fully cool, frost with a thick layer of cream cheese frosting. You\’ll have enough frosting for a very generous layer that will fall down the sides of the cake a bit. You can use less if you\’d like it to just stay on top of the cake, or even make a half recipe of the frosting if you\’d like a thinner layer.\"\"

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