Frosted Gingerbread Cake

Makes 14
Prep 15 m
Bake 25 m



  1. 1 of 5 Heat oven to 350 degrees F. Grease and flour two 8-inch (6-cup) straight-sided layer-cake pans.
  2. 2 of 5 Combine molasses, boiling water and baking soda in 2-cup glass measure; this will bubble up. Mix flour, baking powder, cinnamon, cloves and salt on waxed paper.
  3. 3 of 5 Beat butter and sugar in bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Alternately stir in flour mixture and molasses mixture, beginning and ending with flour. Divide into prepared cake plans.
  4. 4 of 5 Bake in 350 degrees F oven 25 minutes. Cool in pans on wire rack 10 minutes. Remove cakes from pans to rack to cool completely.
  5. 5 of 5 With serrated knife, cut cakes horizontally in half. Place one layer on serving platter, cut side up. Frost top with about 2/3 cup Orange-Cream-Cheese Frosting. Repeat with remaining layers. Refrigerate until serving time. Garnish with orange rind and raspberries.

Orange-Cream-Cheese Frosting:

  1. 1 of 1 Beat 8 ounces low-fat cream cheese, softened, and 1/4 cup (1/2 stick) butter or margarine, softened, in bowl until creamy. Gradually beat in 1-pound box confectioners sugar until well blended and smooth. Beat in 2 teaspoons grated orange rind. If frosting is too soft, cover and refrigerate until desired consistency.
Nutrition Information for Frosted Gingerbread Cake
Servings Per Recipe: 14
Per Serving: 71 mg chol., 9 g sat. fat, 75 g carb., 15 g Fat, total, 181 mg sodium, 451 kcal cal., 5 g pro.