Christmas Gingerbread Cake

Name: Christmas Gingerbread Cake
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Yield: 4
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups all purpose flour); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ¼ tsp Table Salt (¼ teaspoon salt); 1 ½ tsp Cinnamon (1 ½ teaspoons ground cinnamon); 1 tsp Ginger (1 teaspoon ground ginger); 0.13 tsp Ground Cloves (⅛ teaspoon ground cloves (or an additional 1/8 teaspoon cinnamon, if you don't have ground cloves)); ½ cup Unsalted Butter (½ cup (1 stick) unsalted butter, room temperature); ½ cup Light Brown Sugar (½ cup light brown sugar); 2 pieces Egg (2 large eggs); 1 piece Lemon (1 whole Zest of 1 lemon (avoid the white pith)); ½ cup Molasses (½ cup unsulphured molasses (spray measuring cup with cooking spray before pouring in molasses to help it come out easily)); 1 cup Whole Milk (1 cup milk); 1 piece Heavy Cream (1 pint whipping cream (whipped until peaks form using an electric beater or stand mixer)); 1 piece Pomegranate (1 whole pomegranate (seeds of, see note in blog text)); 1 tbsp Icing Sugar (1 tablespoon powdered sugar (optional)) — optional

Christmas Gingerbread Cake - Dessert (American)

95 minAmerican

Servings4

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Vegetarian
Pescatarian
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Ingredients

For 4 servings

All-Purpose Flour2 cup · 2 cups all purpose flour
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Table Salt¼ tsp · ¼ teaspoon salt
Cinnamon1 ½ tsp · 1 ½ teaspoons ground cinnamon
Ginger1 tsp · 1 teaspoon ground ginger
Ground Cloves0.13 tsp · ⅛ teaspoon ground cloves (or an additional 1/8 teaspoon cinnamon, if you don't have ground cloves)
Unsalted Butter½ cup · ½ cup (1 stick) unsalted butter, room temperature
Light Brown Sugar½ cup · ½ cup light brown sugar
Egg2 pieces · 2 large eggs
Lemon1 piece · 1 whole Zest of 1 lemon (avoid the white pith)
Molasses½ cup · ½ cup unsulphured molasses (spray measuring cup with cooking spray before pouring in molasses to help it come out easily)
Whole Milk1 cup · 1 cup milk
Heavy Cream1 piece · 1 pint whipping cream (whipped until peaks form using an electric beater or stand mixer)
Pomegranate1 piece · 1 whole pomegranate (seeds of, see note in blog text)
Icing Sugar1 tbsp · 1 tablespoon powdered sugar (optional) · optional

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Steps

1Butter pan
2Preheat oven to 350º F and place rack in middle of oven. Butter and flour a 9" round or square cake pan with 2" sides.
3Dry ingredients
4In medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ginger, and cloves.
5Wet ingredients
6In bowl of electric stand mixer (or medium bowl with handheld electric beaters), cream butter and sugar until light and fluffy, about 3 minutes on medium speed. Add the eggs, one at a time, and beat well after each addition. Add lemon zest and molasses and beat to combine. Scrape down sides of the bowl as needed. Add half the dry ingredients, the milk, then the remaining half of the dry ingredients. Beat just until incorporated.
7Bake
8Pour batter into prepared pan and smooth top with offset spatula. Bake for 35 - 45 minutes or until toothpick inserted in the center comes out clean. Start testing at 35 minutes. *DO NOT OVERBAKE!* Remove from oven and let cool on wire rack for 10 minutes before removing cake from pan. Let cool completely.
9Decorate
10To serve, sprinkle a bit of powdered sugar through a wire sieve over the top of the cake. Spoon a dollop of fresh whipped cream on the individual piece and garnish with several pomegranate seeds.