I decided to go all out for this gingerbread cake. I looked at 30+ recipes trying to find the right one. The old fashioned recipe from what I could tell used boiling water and was a very dark molasses cake. I wanted mine somewhere inbetween with some good spices.
I also liked the idea of the cake being very rich hence he buttermilk, sour cream, and butter. In addition to the cake being superb, I wanted rich frostings to dress it up. I had already experimented with my maple molasses frosting with the molasses sugar cookies and figured it would be a great accent frosting. So I chose to use this as the middle layer frosting and the decor frosting. The cream cheese was just the fail safe frosting as I knew it would taste really good with the gingerbread cake. When I was thinking about how to decorate with the maple molasses frosting, Angel suggested a maple leaf design. I told her I wasn’t skilled enough to do something like that. While this is true, I also realized I like designs, not pictures on cakes. As you may see in the photo, while my skills are mostly lacking I thought the look made this look like an old fashioned box. I came up with the name for this specific cake of “gingerbread box.” I was very excited to cut into the cake and try it and and see if I had enough spice and molasses in the recipe. While I was making the cake I upped the molasses to 1/2 C. from 1/3 C. When I tasted the cake I was glad I did! The cake was very moist and pleasant. I realized the cake was my favorite part and the frostings were both some of my best work. So this cake would work very well just with a light glaze, powdered sugar, whipped cream, or nothing at all, just the cake. One other thing, when I type out these recipes to send to Angel so she can do her formatting magic, I realize how simple these recipes are using the Goody Mix method. The recipes look so short and easy and I think that is the key to why love this system.
Gingerbread Cake
Ingredients
- Recipe:
- 4 C . Goody Mix
- 2 tsp . ginger
- 1 tsp . cinnamon
- 1/2 tsp . nutmeg
- 1/2 tsp . allspice
- 1/4 tsp . cloves
- 1/2 C . molasses
- 1 tsp . vanilla extract
- 1/2 C . softened butter
- 1 C . buttermilk
- 1/2 C . sour cream
- Cream Cheese Frosting
- 1/2 C . softened butter
- 8 oz cream cheese softened
- 2 tsp . vanilla
- 3-4 C . powdered sugar
- Maple Molasses Buttercream Frosting
- 1/2 C . softened butter
- 2 T . real maple syrup
- 2 T . molasses
- 1 tsp . vanilla
- 3 C . powdered sugar
Instructions
- Mix all ingredients 3-5 minutes on medium speed until smooth and creamy.
- Bake in 2 greased and floured 8X8 or 9X9 pans at 350 degrees for 35-40 minutes or until a toothpick comes out clean.
- Frosting: Mix until whipped
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