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Family Cookbook
Gingerbread Cake
source Bon Appetite
Is wonderful if cooked just until done... Fresh ginger makes it moist, but it is very easy to overcook, check often

Required Ingredients

1 ½Cupall purpose flour
Teaspoonground ginger
¾Teaspoonground cinnamon
¾Teaspoonkosher salt
½Teaspoonbaking powder
½Teaspoonbaking soda
Stickunsalted butter cut in 1/2 in pieces
½Cuppacked light br sugar
½Cupmild molasses (not dark)
large egg beaten to blend
Teaspoongrated peeled ginger (or more)
Cupchilled heavy cream
Tablespoonpowdered sugar
¼Cupstore-bought lemon curd
lemon zest

Preparation Instructions

  1. Preheat over to 350 deg and coat and 8x8 pan with nonstick spray. Line bottom of pan with parchment paper and spray paper.
  2. Whisk flour and next 5 ingredients in a medium bowl.
  3. Place butter in a large bowl and pour 1/2 cup boiling water over butter chunks. Whisk until melted.
  4. Whisk in sugar and next 3 ingredients. Add dry ingredients. Whisk to blend. Transfer to prepared pan.
  5. Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Invert onto a wire rack; let cool and remove parchment. Careful not to overcook.
  6. For Topping beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake and garnish with zest.