Gingerbread Cake with Cream Cheese Frosting

Photo: Jan Smith
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.

Yield:

12 servings (serving size: 1 cake piece and about 1 1/2 teaspoons curd)

Recipe from

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

Ingredients

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.

Note:

Elizabeth Taliaferro,

March 2006