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Gingerbread Cakes

Gingerbread Cakes

Nutrition Facts
  • cal. (kcal) 521
  • Yield: 6 mini cakes
  • Prep: 20 mins
  • Bake: 25 mins at 350°F
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Ingredients

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Cake
  • 1/4 cup molasses
  • 1/2 cup boiling water
  • 3/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 6 tablespoon (3/4 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs
Icing
  • 2 cups confectioners' sugar
  • 3 tablespoons water

Directions

  1. Heat oven to 350 degrees F. Coat indents of a cakelet pan or a jumbo muffin pan with nonstick cooking spray.
Cake
  1. Blend molasses, water and baking soda in small bowl; this will bubble. Mix flour, baking powder, ginger, cinnamon, cloves and salt in another bowl.
  1. Beat butter and sugar in large bowl, 2 minutes. Beat in eggs. Stir in flour mixture and molasses mixture, beginning and ending with flour. Pour into prepared pan.
  2. Bake at 350 degrees F for 25 minutes. Cool in pan on wire rack 10 minutes. Invert cakes from pan to rack.
  3. Trim cakes level.
Icing
  1. Blend confectioners sugar and 3 tablespoons water. Pipe outlines of bows; fill in with icing.

Nutrition Information for Gingerbread Cakes

PER SERVING: 521 cal., 13 g total fat (8 g sat. fat), 101 mg chol., 354 mg sodium, 96 g carb. (1 g fiber), 5 g pro.