Glazed Gingerbread Cake
Recipe from
Better Homes and Gardens
Lemon glaze and crystallized ginger add flavor sparks to moist gingerbread.
Servings:
12 to 16 servings
Prep Time:
40 mins
Total Time:
3 hrs 30 mins
Ingredients
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3 cupsall-purpose floursee savings
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1-1/2 teaspoonsground cinnamonsee savings
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1-1/2 teaspoonsground gingersee savings
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1 teaspoonbaking powdersee savings
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1 teaspoonbaking sodasee savings
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1 cupshorteningsee savings
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1/2 cuppacked brown sugarsee savings
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2eggssee savings
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1 cupmild-flavored molassessee savings
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1 cupwatersee savings
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1 cupsifted powdered sugarsee savings
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1/4 teaspoonvanillasee savings
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Lemon juicesee savings
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Crystallized ginger strips (optional)see savings
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Directions
1.
Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2.
Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3.
Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4.
Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5.
Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
Nutrition information
Per serving: Calories 409, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 164 mg, Carbohydrate 58 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 1%, Vitamin C 1%, Calcium 10%, Iron 17%. Percent Daily Values are based on a 2,000 calorie diet.
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