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Gingerbread Cake

Gingerbread Cake recipe
Recipe, Photo and Nutrition by : Eggland's Best®
Our favorite fall dessert! Serve with fresh whipped cream and some fresh grated ginger for a delicious after dinner treat.
time
prep:
15 min
total:
1 hr
servings
total:
12 Servings
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What You Need

2
 Eggland's Best® eggs
1/2
cup  (1 stick) unsalted butter, softened
1/2
cup  molasses
1
cup  buttermilk
1/2
cup  light brown sugar, packed
2
cups  all-purpose flour
1
 teaspoon baking soda
1/2
 teaspoon salt
2
teaspoons  cinnamon
1
 teaspoon ginger
1/8
 teaspoon allspice

Make It

PREHEAT oven to 350 degrees F; prepare 9-inch springform or round cake pan with non-stick cooking spray and set aside.

SIFT flour, baking soda, salt, cinnamon, ginger and allspice together in a medium bowl and set aside.

IN a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, blend butter and brown sugar until well combined; add eggs, mixing well after each addition; blend in molasses and mix well.

ADD buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.

POUR into prepared pan and bake for 40-45 minutes or until a tester inserted in the middle comes out clean.

COOL completely before serving.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

How to
Bringing your eggs to room temperature will result in fluffier cakes. If you forget to leave your eggs out, submerge them in warm water (100 degrees) for 10 minutes before baking.
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