Contributed By Christie O, Author of Average Moms Wear Capes
It’s the weekend, that must mean it’s recipe time! Since it’s the holidays and the word “holidays” is Latin for “gingerbread”…
OK it’s not, but every holiday we seem to find ourselves stuffing our pieholes with our share of gingerbread everything. Gingerbread lattes, gingerbread cookies, gingerbread houses, and one of my favorites, gingerbread cake.
I found this recipe a couple years ago when I wanted to make mini gingerbread loaves for gifts. I love giving baked goods as presents, in fact, here’s a hint: at Michaels, they usually sell holiday-themed ceramic mini loaf pans for $1. One year I bought at least 10 of these, they’re so cute, and I made gingerbread loaves for gifts for everyone from teachers to our mail person. Then, after they chow the loaf, they get to keep the mini loaf pan. Bonus!
Gingerbread Cake Mini Loaf
You can wrap it in cellophane, tie it with a ribbon and attach a gift card, too. It’s a thoughtful and delicious holiday teacher gift.
Anyway, I want you to know that I made both the mini loaves for gifts and one big loaf for me.
And I’m eating it right now.
Here’s the recipe! I paired it up randomly with a cream cheese frosting recipe I found and completely changed and together, they’re DELICIOUS! I hope you like it!
Gingerbread Cake with Cream Cheese Frosting
Cake Ingredients:
- 1/2 cup shortening
- 1/3 cup sugar
- 2/3 cup molasses
- 2 large eggs
- 1 3/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2/3 cup sour milk (mix 3 1/2 tsp vinegar with milk – I used skim but you can use any)
Icing ingredients:
- 4 tbsp low fat cream cheese, room temperature
- 1/2 cup powdered sugar
- 2 tbsp butter, room temperature
Directions:
Preheat oven to 350 degrees. Grease and flour a loaf pan or grease and flour several mini loaf pans (this mixture should make about 4 mini loaves). First, you will cream together the wet ingredients. Add 1/2 cup shortening to the mixer. On medium speed, add 1/3 cup sugar, followed by 2/3 cup molasses and 2 eggs. Add each ingredient one at a time, allowing them to cream together in between each addition. In a separate bowl, mix together all of the dry ingredients. Fold the dry mixture into the wet mixture, alternating with the 2/3 cup sour milk. When everything is mixed together, pour the batter into the loaf pan and bake until the center is baked about 20-25 minutes (or until knife inserted into the middle comes out clean.)
Then, whisk together the icing ingredients until it becomes creamy and spread onto the warm loaf. VOILA!
SO MOIST and yummy! The kids LOVED this. (I’m loving on it right now myself!)
Happy Holidays!
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