Dark and Sticky Gingerbread Cake

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Blackstrap molasses, unsulphured

• Baking & Spices

  • 1 5/8 cups All-purpose flour
  • 1 1/4 tsp Baking soda
  • 3/8 cup Brown sugar
  • 1/4 tsp Cinnamon
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt, fine
  • 1 tsp Vanilla
  • 3 tbsp White sugar

• Dairy

  • 6 tbsp Butter, unsalted
  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 3/4 cup Whole milk

Found on thebakerchick.com

Description

Ingredients

• 6 tablespoons unsalted butter, cut into chunks
• ¾ cup unsulphured blackstrap molasses
• ⅜ cup brown sugar
• 3 tablespoons white sugar
• 1½ cups plus 2 tablespoons all-purpose flour
• ¼ teaspoon fine salt
• 1¼ teaspoons baking soda
• 1 teaspoon ground ginger
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla
• ¾ cup whole milk
• 1 egg, slightly beaten
• 4 oz cream cheese, softened
• 4 tablespoons butter, softened
• 1½ cups powdered sugar
• ½ teaspoon of vanilla extract

Directions

• Heat the oven to 350°F. Lightly butter or grease an 8 or 9 inch loaf pan.
• In a medium sized saucepan, combine the butter and sugars. Whisk until the butter melts and the sugar has dissolved and is no longer grainy. Stir in the molasses and whisk until everything is combined. Set the pain aside to cool slightly.
• Whisk the egg, vanilla and milk into the butter/sugar mixture. Sprinke the flour, salt, baking soda, ginger & cinnamon on top, whisking the dry ingredients together first and then incorporating them into the batter. Stir until lump free with no streaks or inconsistencies but dont over-mix.
• Pour the thick batter into the prepared pan. (It will seem very full, and I was sure it would overflow but it wont!)
• Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.
• Cream together the cream cheese and butter. Gradually add the powdered sugar and then finally the vanilla. Mix until smooth and creamy.
• Spread on the cooled cake. Store in the fridge for up to a week airtight. (This is exceptionally good cold!)