Gingerbread Cake

Not being much of a baker, I get very excited when I stumble upon a new and easy – even I can make it – recipe.  This is delicious and the lemony whipped cream is TOO DIE FOR!  You could used this whipped cream on berries or anything really.  This is a must try!

Gingerbread Cake

Serves 8

Cake
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 tsp ground ginger
¾ tsp ground cinnamon
¾ tsp kosher salt
½ tsp baking powder
½ tsp baking soda
½ cup (1 stick) unsalted butter, cut into ½” pieces
½ cup light brown sugar, packed
½ cup molasses
1 large egg, beaten to blend
2 tsp grated peeled ginger

Topping
1 cup chilled heavy cream
1 Tbs powdered sugar
¼ cup store-bought lemon curd
Finely grated lemon zest

Preheat oven to 350°. Coat 9″ springform pan (or an 8″x8″ square pan) with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.

Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

Topping
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

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2 thoughts on “Gingerbread Cake

  1. I made this for tonight’s dessert. Our guests —and my husband and son— loved it. I gave Fred Kenyon, your new fan, your blog address. (I told him I was going to use his name.)

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