We crowned spiced gingerbread cake with rich cream cheese frosting to make this delish, fragrant treat. Prepare to hear "Is it done yet?"
What You Need
Original recipe yields 12 servings
1-1/4 cups flour
3/4 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 cup molasses
1/2 cup water
6 Tbsp. butter, softened, divided
1/4 cup granulated sugar
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 tsp. lemon extract
1-1/2 cups powdered sugar
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Let's Make It
Heat oven to 350°F.
Combine flour, baking powder, salt, baking soda and spices; set aside. Mix molasses and water until blended.
Beat 1/4 cup (4 Tbsp.) butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg. Add flour mixture alternately with molasses mixture, mixing well after each addition.
Pour into 8-inch square pan sprayed with cooking spray.
Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese and remaining butter in medium bowl with mixer until creamy. Blend in milk and extract. Gradually add powdered sugar, mixing well after each addition; spread onto cake.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Easily Measure the Molasses
Spray measuring cup lightly with cooking spray before using to measure the molasses. The molasses will then slide right out of the cup instead of clinging to the inside of the cup.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.