- Prep time 20 minutes
- Total time 3 hours
- Portion size 9 servings
- Credits : Canadian Living Magazine
Ingredients
Gingerbread Cake:
Creamy Fudge Icing:
Method
Gingerbread Cake Preheat oven to 350°F; line 9-inch square cake pan with enough parchment paper to leave overhang on two opposite sides. Butter and flour parchment paper; tap to remove excess flour.
In bowl, whisk together flour, baking powder, ginger, cinnamon, nutmeg, cloves and cardamom; set aside. In large bowl, using electric mixer on high speed, beat butter with sugar for 2 minutes. Beat in eggs, one at a time, and vanilla, until mixture is pale, about 2 minutes. Reduce speed to low; add flour mixture in three additions, alternating with milk, until batter is smooth (do not overmix). Pour batter into prepared cake pan. Bake until cake tester inserted in centre of cake comes out clean, about 30 minutes. Let cool in pan on wire rack for about 15 minutes. Unmold directly onto rack; let cool completely.
Creamy Fudge Icing In saucepan over medium heat, whisk together brown sugar, flour, cornstarch, butter, milk, cream and vanilla. Bring to boil, whisking constantly. Cook, whisking constantly, until mixture has thickened, 7 to 8 minutes. Let cool for 4 to 5 minutes; pour over Gingerbread Cake, spreading with spatula. Refrigerate until icing has set, at least 30 minutes.
Nutritional facts Per serving: about
- Iron 2.2 mg
- Fibre 2 g
- Sodium 235 mg
- Sugars 65 g
- Protein 7 g
- Calories 540
- Total fat 16 g
- Cholesterol 85 mg
- Saturated fat 10 g
- Total carbohydrate 92 g
