This wonderful winter dessert possesses all the soothing flavors of the season and can be defined as gingerbread cake under cinnamon molasses frosting. On top of the traditional cake, there is a thick and spicy gingerbread layer with an exquisite and tasteful cinnamon molasses icing. Having that great taste blend in it, this mouth-watering desert will perfectly fit in every holiday party or special event.

The delicious Gingerbread Cake tastes best when enjoyed with homemade vanilla ice cream or whipped cream on top. The tangy slightly sweet cake complements well with its creamy edges. A nice idea is to drizzle each slice with caramel sauce or dust it with some cinnamon powder. This cake is ideal for any festivity as it could either be had on its own or served alongside these accompanying items.

Frosting Made With Cinnamon Molasses And Gingerbread Men

 

What You Need:

1.5 cups all-purpose flour

9 ounces milk

Half cup chopped cold butter

3/4 cup full molasses

½ cup golden syrup

half cup packed brown sugar

one egg

One teaspoon of bicarbonate of soda

1 tablespoonful of dried ginger

a single teaspoonful of cinnamon

a dash of pumpkin pie spice

As for the Cinnamon Molasses Half a cup of powdered sugar for the frosting.

Cream cheese, 4 oz.

1/3 cup melted butter.

molasses, three teaspoons

1/4 teaspoon vanilla extract

30 milligrams of cinnamon

 

Instructions:

1. Grease and line a baking tray with parchment paper. Preheat oven to 350°F.

2. In a bowl, mix flour, baking powder, ground cinnamon, ginger and pumpkin pie spices very well.

3. Heat milk and brown sugar together until the sugar dissolves into it to make a lukewarm mixture. Boil corn syrup and molasses gently in another saucepan.

4. Cut chilled butter into tiny bits and put into flour mixture; mix with fingers till crumbly in pieces.

5. After mixing the lukewarm milk mixture with the flour mixture add molasses combination then stir it well as you can see in this image. Incorporate the egg by whisking until completely combined.

6. Bake at 350°F (180°C) in preheated oven for about 45 minutes or until done through when tested with toothpick inserted in center.

7.Then leave to cool entirely within the pan itself.Cover with foil for at least one day while cooling to form a sticky topping.Put it somewhere dry and out of way .

8. Prepare the frosting by beating butter and cream cheese until it is soft in a bowl. Mix in cinnamon and vanilla. Incorporate powdered sugar slowly, while beating. Mix with molasses. Chill cake in refrigerator before applying icing; must remain fresh for at least twenty-four hours.