Ingredients
- For the Gingerbread Cake
- ½ cup granulated sugar
- ½ cup butter
- 1 large egg beaten
- 1 cup molasses
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup very hot water
For the Glaze
- 1 cup confectioners sugar
- ¼ cup milk or cream
- 1 tablespoon fresh lemon juice 1 teaspoon lemon extract
Instructions
For the Gingerbread Cake
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.
- In a large mixing bowl cream together the sugar and butter until smooth and light.
- Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.
- Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
For The Lemon Glaze
- Mix confectioners sugar with milk and lemon juice until smooth
Notes
Serve warm, topped with Creamy Lemon Glaze
Adapted from Betty Crocker Cookbook 1998