Tuesday, December 1, 2015

Gingerbread Cake with Cream Cheese Frosting

This is one of the most of delicious desserts .This Old Fashioned Gingerbread with Cream Cheese Frosting and Sparkling Cranberries makes a perfect holiday dessert .If you can't find cranberries , try using blueberries and strawberries . 

        This recipe makes more than you need for the cake !The cake is soft spicy featuring all of the traditional ingredients such as molasses , ginger ,cinnamon and cloves .It topped with a vegan cream cheese frosting and garnished with sparkling sugared cranberries .

        Cranberries are high in antioxidants, which help to flush out your system .This is turn improves your metabolism and digestive system ,so that you can begin to lose weight quicker.Cranberries are also very good for the heart in several different ways .They help to lower the bad cholesterol levels which can clog the arterial walls .

      They also help to prevent plaque from forming on the arterial walls , which can lead to atherosclerosis .As a result , your chance of a stroke are reduced , and if you have suffered from a stroke , cranberries can help you to recover from it .

       The health benefits of molasses include relief from menstruation-related problem ,obesity , diabetes , stress , cancer , enlarged prostate , acne and other skin  ailments , constipation , headaches and anemia .It also helps to improve bone health , electrolyte balance ,hair care , sexual health , functioning of the nervous system ,and wound healing .Molasses also helps to strengthen the immune system , maintain healthy levels of hemoglobin and aid in the formation of new cells in the body .

       You could also make these into cupcakes using a really festive cupcake wrapper .

3/4 cup boiling water
1/2 tsp baking soda
2/3 cup unsulphured molasses
3/4 cup granulated sugar
1 2/3 cup all purpose flour
2 tsp ground ginger
1 tsp ground cinnamon 
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
2 large eggs

Cream Cheese Frosting
6 oz cream cheese , softened
1/3 cup unsalted butter , softened
1 3/4 cups powdered sugar
1/2 vanilla extract
Sparkling cranberries and mint leaves (optional)

Preheat oven to 350 degrees .Butter a  inch spring form pan (or an 8 inch square.Or a 10 inch spring form would work too just reduce baking time slightly). Line bottom with a round of parchment paper (or square if using a square dish ) and butter parchment , set aside .

In a heat proof mixing bowl whisk together boiling water and baking soda .Stir in molasses and granulated sugar , whisking well to dissolve sugar , set aside .

In a large mixing bowl whisk together flour , ginger ,cinnamon , nutmeg, cloves , baking powder and salt .

Stir vegetable oil and eggs into molasses mixture , then whisk wet mixture into dry mixture 1/3 at a time , mixing well after each addition .Pour mixture into prepared baking dish .Bake in preheated oven about 30-35 minutes .Cool 5 minutes then run a knife around edge of cake to loosen and remove ring .Cool completely on a wire rack then frost top with cream cheese frosting and decorate with cranberries and mint leaves if desired .

For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment , whip together cream cheese and butter until pale and fluffy .Add vanilla extract and powdered sugar and mix until pale and fluffy.

Other Tips for How to Decorate a Cake :
-Decorating a cake with a flat top is best .When the oven temperature is too high , cakes develop rounded tops .Use an oven thermometer to check the temperature of your oven .

-Line your pan with parchment paper to ensure that the cake will come out of the pan easily .

-To keep the cake stand clean while frosting , line the edge with 3 inch strips of waxed paper .Center the first cake layer over the strips .When finished frosting , carefully remove the strips one piece at a time .

-To flatten a cake with a small crown , put a plate on top of it immediately after you take it from the oven .Push the plate down gently .

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