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Lemon Iced Gingerbread

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READ REVIEWS (1)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 30 mins total
30 mins prep

Recipe Filed Under
Baking, Dessert, Bread, Christmas

Provided By: Maggie Ruggiero

Would you say this recipe is...

+ VOTE NOW

Dark, moist gingerbread is dolled up with easy lemon icing. Gradually adding the milk to the icing will let you chose between a gooey frosting or icing trickling down the sides like icicles.

Ingredients

Serves:

FOR CAKE:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

5 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 stick unsalted butter

3/4 cup heavy cream

1/2 cup packed dark brown sugar

1/2 cup mild molasses (not robust or blackstrap)

2 large eggs

FOR ICING:

2/3 cup confectioners sugar

1 tablespoon lemon juice

1 tablespoon milk

Directions

Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.

Whisk together flour, baking soda, spices, and salt.

Bring butter and cream to a boil in a small saucepan and set aside.

Beat together brown sugar and molasses with an electric mixer until combined. Add eggs one at a time, beating well after each addition.

Beat in butter mixture then stir in dry ingredients.

Spread in pan and bake until toothpick inserted in center comes out clean, about 35 to 40 minutes. Cool completely before icing.

Whisk together lemon juice and confectioners sugar until combined. Gradually add milk to desire consistency and spread over top of cooled cake.

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portfolio8

Absolutely fabulous. Followed the recipe exactly. It turned out perfectly... and was thoroughly enjoyed by all my guests. Will make it many times again.

May 09 2011 at 4:24 AM Report abuse Permalink rate up rate down Reply