Gingerbread Cakes

Gingerbread Cakes
Yield: 6 mini cakes Prep 20 mins Bake 350°F 25 mins

Ingredients

Cake
  • 1/4 cup molasses
  • 1/2 cup boiling water
  • 3/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 6 tablespoon (3/4 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs
Icing
  • 2 cups confectioners' sugar
  • 3 tablespoons water

Make It

1. Heat oven to 350 degrees F. Coat indents of a cakelet pan or a jumbo muffin pan with nonstick cooking spray.

Cake

2. Blend molasses, water and baking soda in small bowl; this will bubble. Mix flour, baking powder, ginger, cinnamon, cloves and salt in another bowl.

3. Beat butter and sugar in large bowl, 2 minutes. Beat in eggs. Stir in flour mixture and molasses mixture, beginning and ending with flour. Pour into prepared pan.

4. Bake at 350 degrees F for 25 minutes. Cool in pan on wire rack 10 minutes. Invert cakes from pan to rack.

5. Trim cakes level.

Icing

6. Blend confectioners sugar and 3 tablespoons water. Pipe outlines of bows; fill in with icing.

Nutrition Facts

Amount Per Serving: cal. (kcal): 521, Fat, total (g): 13, chol. (mg): 101, sat. fat (g): 8, carb. (g): 96, fiber (g): 1, pro. (g): 5, sodium (mg): 354, Percent Daily Values are based on a 2,000 calorie diet.