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–+ servings

Gingerbread Ermine Cake

A soft, spiced cake topped with a sweet ermine frosting that offers a comforting hug of flavors, perfect for cozy moments or special gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use regular or fancy brand depending on availability.
  • 1 tsp baking soda Important for preventing a dense cake.
  • 2 tsp ground ginger Use fresh or from the pantry.
  • 1 tsp ground cinnamon Makes everything better.
  • ½ tsp ground cloves Adds warmth to the gingerbread flavor.
  • ½ tsp salt Sea salt is preferred.
Wet Ingredients
  • ¾ cup unsalted butter, softened Keep a stash for spontaneous baking.
  • 1 cup brown sugar, packed Buy more than you think you'll need.
  • ½ cup granulated sugar For sweetness in cake and coffee.
  • 3 large eggs Local farm eggs are a bonus.
  • ½ cup molasses Brings richness to the cake.
  • 1 cup buttermilk or milk Use what’s left in the fridge.

Method
 

Preparation
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour your cake pans.
  3. Step 3: In a bowl, combine your dry ingredients: flour, baking soda, spices, and salt.
  4. Step 4: Cream your butter and sugars until light and fluffy.
  5. Step 5: Add the eggs one by one, ensuring each is fully incorporated before adding the next.
  6. Step 6: Mix in the molasses until well combined.
  7. Step 7: Alternate adding the dry mixture and buttermilk until just combined.
  8. Step 8: Pour into prepared pans and bake until a toothpick comes out clean.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 220mgFiber: 1gSugar: 20g

Notes

Store the cake in an airtight container. Leftovers taste even better the next day.
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