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For
Gingerbread Cake: Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and flour a 9 inch (23 cm) cake pan with 2 inch (5 cm) sides. Set
aside.
In a
separate bowl, combine the dry ingredients (flour, baking soda, salt, ground
cinnamon, ginger and cloves). Set aside.
In bowl of
electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy
(about 3 minutes). Add the eggs, one at a time, beating well after
each addition. Add the lemon zest and molasses and beat to combine. Add the dry
ingredients and milk, alternately, beginning and ending with the dry
ingredients. Beat just until incorporated.
Pour the
batter into the prepared pan and smooth the top with an offset spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake
comes out clean. Remove from oven and let cool on a wire rack for 10
minutes before removing cake from pan. Let cool completely and frost with
Lemon Icing. Garnish with whole toasted walnuts, if desired.
For Lemon
Icing: Mix together the confectioners' sugar and lemon juice until smooth.
(The icing should be thick but still spreadable.) Pour the icing onto the center
of the cake and spread with an offset spatula. Some of the icing will drip
down the sides of the cake.
This cake
will keep for several days at room temperature. Can serve with softly whipped cream,
lemon curd, or sauteed apples.
Makes one - 9 inch (23 cm)
cake.
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