The Charm of Home: Ginger and Molasses Cake with Molasses and Cinnamon Frosting

Today I am sharing a seasonal cake that my family loves. I first baked this in July. I was testing its appeal, and I had no trouble getting the family to eat it even in July.

You give the cake an overnight rest before frosting, and it is marvelously sticky and still frosts great. It slices and serves even better! I just loved how this cake turned out.

Ginger and Molasses Cake with Molasses and Cinnamon Frosting

Yield: 1 loaf

Ingredients:

1 1/2 cup all purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 cup butter, room temperature

1/2 cup molasses

1/2 cup corn syrup (I used dark.)

1/2 cup packed brown sugar

1 cup whole milk

1 egg

Frosting:

4 oz. cream cheese

1/4 cup buttered, softened

1/2 teaspoon vanilla

1 1/2 cup powdered sugar

3 teaspoons molasses

1/4 teaspoon cinnamon

Instructions:

Preheat oven to 350°F and butter a 9x 5 loaf pan. Line it with parchment paper after buttering.

In a medium bowl cream butter and brown sugar with a mixer. Then whip in molasses, corn syrup, milk, and egg. In another large bowl measure out flour, baking soda, and all spices and give it a stir to incorporate. Mix the wet ingredients to the dry, and mix till all incorporated. Pour into prepared baking dish and bake for 45 minutes or until toothpick comes clean. Let the pan cool completely. Once cooled, remove from pan and wrap the whole loaf in foil for one day so the top gets sticky. Store in an airtight container.

For the Frosting:

Ina a medium mixing bowl, beat the cream cheese and butter together until creamy. Add vanilla and cinnamon and mix well. Slowly add the powdered sugar and beat until creamy. Mix molasses into mixture and blend till well incorporated. Refrigerate frosting until chilled and then frost cake once it has sat overnight. I like my frosting a little warmed up, so I make it the next day when ready to frost the cake and it spreads better.

Recipe adapted from: Great Grub Delicious Treats