Gingerbread Cake-RECIPE

[Nat Quinn]

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

¼ cup of softened butter

3 teaspoons of molasses

½ teaspoon of vanilla extract

¼ teaspoon of cinnamon

Instructions:

Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.

Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.

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 the 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 in foil and store for a day to develop a sticky top.

For the Frosting:

8. Cream together the butter and cream cheese. Add in vanilla and cinnamon, then gradually incorporate powdered sugar. Mix in the molasses and chill before spreading over the rested cake.

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