Tree-Mendous Gingerbread

Name: Tree-Mendous Gingerbread
Prep time: 20 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 3 c. all-purpose flour; 2 tsp. ground ginger; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. ground allspice; 1/2 tsp. ground nutmeg; 1/2 tsp. salt; 1/4 tsp. ground cloves; 1/4 tsp. ground black pepper; 3/4 c. butter (1 1/2 sticks), softened; 1 1/2 c. granulated sugar; 1 tsp. vanilla extract; 2 large eggs; 1 c. molasses; whipped cream and confectioners' sugar for garnish

By The Good Housekeeping Test KitchenPublished: Dec 2, 2016

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gingerbread christmas cake with icing and christmas trees on top

Danielle Occhiogrosso

Yields:

Active Time:

20 mins

Total Time:

1 hr 25 mins

Make this super-easy, super-moist cake up to one month before your gathering, then freeze it. On the big day, thaw and top with mounds of whipped cream. Easiest holiday dessert ever!

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Ingredients

3 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground black pepper
3/4 cup butter (1 1/2 sticks), softened
1 1/2 cups granulated sugar
1 tsp. vanilla extract
2 large eggs
1 cup molasses
whipped cream and confectioners' sugar for garnish

Directions

1. Step 1Preheat oven to 350 degrees F. Grease and flour 9-in. springform pan.
2. Step 2In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves and pepper; set aside.
3. Step 3In large bowl, with mixer on high, beat butter, granulated sugar and vanilla 3 minutes or until creamy, occasionally scraping bowl. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.
4. Step 4In 4-cup measuring cup or medium bowl, stir molasses into 1 cup very hot water. With mixer speed on low, add molasses mixture and flour mixture to butter mixture, alternating between the 2 until just combined.
5. Step 5Pour batter into prepared pan; firmly tap pan against counter to release bubbles. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Loosen edges and remove side of pan. Cool completely. To make ahead, wrap in double layer of plastic wrap, then foil. Freeze up to 1 month. Thaw in refrigerator.
6. Step 6To serve, dollop with whipped cream and dust with confectioners' sugar.