Festive Gingerbread Cake

If you’ve been tasked with bringing dessert for Christmas dinner, I have the recipe for you. This impressive, delicious cake is a festive way to celebrate. Or if you just happen to love the taste of gingerbread, this is the cake you’ve been looking for.

I lined my gingerbread cake with raspberries for decoration. The “ornaments” on top are truffles topped with miniature Reese's cups, held together with frosting. I used a lemon buttercream, but it would be just as good with a vanilla buttercream.

Ingredients:

• 4 tablespoons unsalted butter, cubed, room temperature
• 1 egg, room temperature
• 1 ½ cup flour
• ½ teaspoon salt
• 2 teaspoons ground ginger
• ½ teaspoon ground clove
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ⅔ cup boiling water
• ⅔ cup brown sugar
• ⅔ cup molasses.

1. Preheat oven to 350℉. Grease two six inch round cake pans with butter and a dusting of flour and set aside.
2. In a medium bowl, mix together flour, salt, ginger, clove, cinnamon, and baking soda. Set aside.
3. In a large bowl, mix together brown sugar, molasses, butter, and boiling water. With a whisk, combine until the butter has fully melted and all ingredients are combined. Allow to cool until mixture is lukewarm.
4. Add egg to molasses mixture, whisk until combined.
5. Add flour to molasses mixture, whisk until no lumps remain in batter. Pour batter into prepared pans, careful not to fill more than ¾ full.
6. Bake for about 32-37 minutes, until edges are darkened and centers are firm.
7. Cool entirely before frosting.