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1 1/2 c. all-purpose flour 1 tsp. baking powder 1 tsp. coarse salt 1 Tbsp. ground ginger 1 tsp. ground cinnamon 1/2 tsp. ground cloves 12 Tbsp. unsalted butter (at room temperature) 2/3 c. sugar 2 large eggs, beaten 1 c. molasses 2 tsp. baking soda 1 c. boiling water Glaze: 2 c. confectioners sugar 2 Tbsp. fresh lemon or pure vanilla extract 1/3 c. finely chopped crystallized ginger Preheat the oven to 350 degrees with one rack in the middle. Place a cookie sheet on the rack to heat. Spray each cake mold with nonstick cooking spray. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon and clove. Set aside. Using an electric mixer, cream the butter and sugar in a large bowl until light. Gradually beat in the eggs and molasses. Add the flour mixture to the molasses mixture and beat until just combined. Dissolve the baking soda in the boiling water and add to batter, stirring well. Fill each pan about half full. (If you do not have 12 pans, fill as many as you have, holding the batter at room temperature until the first batch has baked.) Transfer each pan to the hot cookie sheet. Bake until the top is firm when gently pressed, about 15 minutes. Cool pans on a wire rack, then remove cakes from pans. Cakes may be refrigerated up to 2 days before decorating. To make the glaze, combine the confectioners sugar, lemon juice and 2 tablespoons of the crystallized ginger in a food processor. Process until fully combined. Transfer glaze to a bowl and add more sugar to thicken if desired. Decorate the top of each cake with glaze and sprinkle with the remaining crystallized ginger. Cakes will keep at room temperature up to 3 days. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |