Gingerbread Cake

Prep Time: 15 Minutes

Cook Time: 165 Minutes

Ready In: 180 Minutes

Servings: 8

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

Ingredients:

nonstick vegetable oil spray

1 1/2 cups all-purpose flour

1 teaspoon ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into 1/2 pieces

1/2 cup (packed) light brown sugar

1/2 cup mild-flavored (light) molasses

1 large egg, beaten to blend

2 teaspoons grated peeled ginger

1 cup chilled heavy cream

1 tablespoon powdered sugar

1/4 cup store-bought lemon curd

finely grated lemon zest

Directions:

1. For cake: Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
2. Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
3. For topping: Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
4. Per serving: 430 calories, 24 g fat, 50 g carbohydrates Nutritional analysis provided by Bon Appétit

By RecipeOfHealth.com