Instructions:
- Preheat the oven to 350°F. Prepare a 5×9 baking pan with grease and parchment paper.
- In a mixing bowl, combine flour, baking soda, ground ginger, cinnamon, and pumpkin pie spice.
- Warm milk and brown sugar in a pan until the sugar dissolves. Gently heat molasses and corn syrup in a separate pan.
- Blend cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- Stir the warm milk mixture into the flour, followed by the molasses mixture.
- Whisk in the egg until the batter is smooth. Pour it into the prepared pan and bake for about 45 minutes. Check for doneness with a toothpick.
- Allow the cake to cool, then wrap it in foil and store it for a day to develop a sticky top.
For the Frosting:
- Cream together softened butter and cream cheese. Add vanilla and cinnamon, gradually incorporating powdered sugar. Mix in molasses and chill the frosting before spreading it over the rested cake.
Conclusion:
In conclusion, this Gingerbread Cake adorned with Cinnamon Molasses Frosting promises to be a delightful addition to any festive table. Each slice embodies warmth and joy, making it a cherished treat for the season’s gatherings.
