Thursday, September 16, 2010

Gingerbread with Cream Cheese Frosting

I don't normally talk to myself. At least I don't think I do. But today I found myself in the kitchen, alone, taking a bite of gingerbread with cream cheese frosting and saying, "Wow, that's good."

I wanted to make this recipe a few days ago when we had some people over for dinner, but I didn't have enough cream cheese for the frosting so I put it on hold. Well, I still didn't have enough cream cheese last night, but I just had to make the gingerbread. My husband and I ate it as we normally do, with a dollop of whipped cream on top. I added some fresh nectarine slices, since I had them. We also have been known to eat this gingerbread with bananas or peaches. It's a very versatile cake with rich spices and a dense, moist texture.

But let me tell you, nothing could have prepared me for the combination of gingerbread and cream cheese frosting. It was like fireworks went off in my head. The smooth creamy frosting balanced the intense flavors of the gingerbread perfectly, and I found myself wanting more. And so, as soon as I was done taking pictures of this beautiful cake, I dug in to my second piece. And I'm sure I'll have a third before the day is over.

from Lion House Recipes

1/2 cup sugar
1/2 cup butter
1 egg, well beaten
1 cup molasses
1/2 teaspoon salt
2 1/2 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon powdered cloves
1 cup very hot water

Cream sugar and butter well. Add eggs and molasses. Beat well. Sift dry ingredients together and add to creamed mixture. Add hot water and beat until smooth (batter will be very thin). Pour into a well-greased 9x13 inch baking pan. Bake in a 350-degree oven for 35-40 minutes, or until cake tests done.

*As stated above, you can serve this with whipped cream. Peaches, nectarines, and bananas make nice toppings.

Cream Cheese Frosting

6 oz cream cheese, room temperature
1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups powdered sugar

Mix cream cheese, butter, vanilla, and almond extracts together until smooth. Add powdered sugar slowly until well combined and a smooth, spreadable consistency.

1 comment:

  1. i adore gingerbread, i think i like it more then chocolate, gasp! this looks awesome!