Gingerbread Cake with Cream Cheese Frosting

This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.
12 servings (serving size: 1 cake piece and about 1 1/2 teaspoons curd)

Ingredients

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Cake:
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup molasses
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup fat-free milk
1 teaspoon vanilla extract
Cooking spray
Frosting:
1/4 cup (2 ounces) fat-free cream cheese, softened
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 3/4 cups powdered sugar
Remaining ingredient:
1/3 cup Lemon Curd

Preparation

Preheat oven to 350°.

To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.

Created date

February 2006

Nutritional Information

Calories 246
Caloriesfromfat 22 %
Fat 5.9 g
Satfat 3.5 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 44.3 g
Fiber 0.5 g
Cholesterol 39 mg
Iron 1.2 mg
Sodium 198 mg
Calcium 51 mg