Ginger at Christmas for some of us is a must. Whether it’s cookies hanging from the tree or cake on a platter, the smell of fresh ginger wafting through the kitchen is enough to send one off into that land of ‘visions of gingerbread dancing in your head!’
Here’s a cake that will do just that! Except it’s real and you get to eat it!
Cake:
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup molasses
1/2 cup honey
2 eggs
1 cup boiling water
1. Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
2. Beat butter, brown sugar, molasses and honey in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
Frosting
1/2 cup of butter at room temperature
2 – 8 oz pkgs of cream cheese at room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
After frosting, refrigerate cake until ready to serve.
*If you prefer, make a single layer in a 9 x 13 and frost top – just as tasty! Baking time may need increasing. Check after 20 minutes.
Tell us about your ginger favorites in the comments below!