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Christmas Gingerbread Cake Recipe

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★★★★★

4.7 from 562 reviews

This Christmas Gingerbread Cake is a festive and moist dessert bursting with warm spices like cinnamon, ginger, and cloves. Infused with molasses and lemon zest, this cake offers a perfect balance of sweetness and spice. Topped with fresh whipped cream and vibrant pomegranate seeds, it makes an elegant and delicious holiday centerpiece that’s easy to prepare and sure to impress.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves (or an additional 1/8 teaspoon cinnamon)

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup light brown sugar
  • 2 large eggs
  • Zest of 1 lemon (avoid the white pith)
  • ½ cup unsulphured molasses (spray measuring cup with cooking spray before pouring)
  • 1 cup milk

Toppings

  • 1 pint whipping cream (whipped until peaks form)
  • 1 whole pomegranate (seeds only)
  • 1 tablespoon powdered sugar (optional)

Instructions

  1. Butter the pan: Generously butter and lightly flour a 9-inch round or square cake pan with 2-inch sides to prevent sticking.
  2. Preheat the oven: Set your oven to 350º F (175º C) and position the rack in the middle for even baking.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves to distribute the spices evenly.
  4. Cream butter and sugar: In the bowl of an electric stand mixer or using hand mixers, beat the room temperature unsalted butter with the light brown sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
  5. Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest and molasses until fully combined. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
  6. Combine wet and dry ingredients: Add half of the dry flour mixture to the wet ingredients, then pour in the milk. Follow this by adding the remaining dry ingredients. Beat just until everything is incorporated to avoid overmixing and toughening the batter.
  7. Bake the cake: Pour the batter into the prepared pan and smooth the top using an offset spatula. Bake in the preheated oven for 35 to 45 minutes. Begin testing for doneness at 35 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. Avoid overbaking to keep the cake moist.
  8. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully remove the cake from the pan and allow it to cool completely before decorating.
  9. Decorate and serve: Just before serving, sift powdered sugar lightly over the top of the cake using a wire sieve. Add a dollop of freshly whipped cream to each slice and garnish with several fresh pomegranate seeds for a festive touch.

Notes

  • For best results, ensure the butter is at room temperature before creaming to achieve a light, fluffy texture.
  • Spraying the measuring cup with cooking spray before measuring molasses helps it pour out easily and prevents waste.
  • If you don’t have ground cloves, substitute with an extra ⅛ teaspoon of cinnamon for a similar warm flavor.
  • Whip the cream just until stiff peaks form to avoid turning it into butter.
  • Use fresh pomegranate seeds for a burst of tartness and color contrast; alternatively, dried cranberries can be used in a pinch.

Keywords: gingerbread cake, Christmas dessert, holiday cake, spiced cake, molasses cake, whipped cream topping, pomegranate garnish

Find it online: https://leofoster.com/christmas-gingerbread-cake-recipe/