Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

Gallery

Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

246 calories; calories from fat 22%; fat 5.9g; saturated fat 3.5g; mono fat 1.3g; poly fat 0.3g; protein 4.1g; carbohydrates 44.3g; fiber 0.5g; cholesterol 39mg; iron 1.2mg; sodium 198mg; calcium 51mg.
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