|
Gingerbread Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm)
sides.
In a separate bowl, whisk together
the flour, baking soda, salt, ground cinnamon, ginger and cloves.
In bowl of
electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy
(about 3 minutes). Add the eggs, one at a time, beating well after
each addition. Add the lemon zest and molasses and beat to combine. Scrape
down the sides of the bowl as needed. Add the dry
ingredients and milk, alternately, beginning and ending with the dry
ingredients. Beat just until incorporated.
Pour the batter into the prepared
pan and smooth the top with an offset spatula. Bake for 40-45 minutes or
until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for 10 minutes before removing cake
from pan. Let cool completely and, if desired, frost with Lemon Icing.
Lemon
Icing: Mix together the confectioners' sugar and lemon juice until smooth.
(The icing should be thick but still spreadable.) Pour the icing onto the center
of the cake and spread with an offset spatula. Some of the icing will drip
down the sides of the cake.
This cake
will keep for several days at room temperature. Can serve with softly whipped cream,
lemon curd, or
slices of apples sauteed in a little butter and sugar.
Makes one - 9 inch (23 cm)
cake.
|
