Saturday, March 7, 2009

Gingerbread Cake with Cream Cheese Frosting

This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.

12 servings (serving size: 1 cake piece and about 1 1/2 teaspoons curd)

* 1/3 cup granulated sugar
* 1/4 cup butter, softened
* 1/4 cup molasses
* 1 large egg
* 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
* 2 teaspoons ground ginger
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon salt
* 1/8 teaspoon ground cloves
* 2/3 cup fat-free milk
* 1 teaspoon vanilla extract
* Cooking spray

* 1/4 cup (2 ounces) fat-free cream cheese, softened
* 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 3/4 cups powdered sugar

Remaining ingredient:
* 1/3 cup Lemon Curd

Preheat oven to 350°.

To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.

Nutritional Information
Calories: 246 (22% from fat)
Fat: 5.9g (sat 3.5g,mono 1.3g,poly 0.3g)
Protein: 4.1g
Carbohydrate: 44.3g
Fiber: 0.5g
Cholesterol: 39mg
Iron: 1.2mg
Sodium: 198mg
Calcium: 51mg

source by:
recipes by: Elizabeth Taliaferro, Cooking Light
Photo: Jan Smith


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