Gingerbread Christmas Cake (Edit recipe)

ThrilledFoodie

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Christmas in cake form! All of the best flavors to bring back the nostalgic feelings of the holidays!

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 10-12

Ingredients

Gingerbread Cake Batter

2 cups All Purpose Flour
2 tsp ground Ginger
1.5 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
0.25 tsp Primal Palate Apple Pie Spice
2 tsp Baking Soda
0.5 tsp Sea Salt
.5 cups Salted Butter, room temperature
0.75 cup Brown Sugar, packed
0.75 cup Molasses
1 whole Egg, large and room temperature
1 cup "Cinnamon Roll" Coffee Alternative Plastic-Free Tea Bags (15 ct) - Sip Herbals, **see notes!

Orange Cream Cheese Frosting

0.5 cup Salted Butter
4 oz Full Fat Cream Cheese
4 cups Powdered Sugar
1 whole Orange, zested and juiced
.25 tsp Orange Extract, (can sub with vanilla extract)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350ºF.
Grease a 9 inch spring form pan or a 9x9 casserole pan. Set aside.
In a medium bowl combine all dry cake ingredients. Stir with a fork until well combined.
In a separate larger bowl cream the butter, sugar, and molasses together. Then add the rest of your wet ingredients EXCEPT for the boiling Sip Herbals Cinnamon Roll drink.
Once your wet ingredients are combined and smooth, slowly mix in your dry ingredients. Do not over mix.
As soon as your wet and dry are combined smoothly, you will slowly pour in the boiling liquid and whisk to combine. Your batter will be runny!
Next, pour your cake batter slowly into the greased pan. (see notes for tips if using a spring form!)
Place in the oven and bake for 35-40 minutes or until a toothpick comes out of your cake clean without any remaining batter on it!
While your cake is baking make your cream cheese frosting.
Whip the butter and cream cheese together until smooth and then add in remaining ingredients. Save a small amount of zest for topping your cake with at the end!
Remove your cake form the oven. Wait for cake to cool slightly before moving to a wire cooling wrack(if you flip it too soon it will break in all the wrong places! I learned this from experience :D).
Wait until your cake is completely cooled before frosting and decorating!
Best served with a bit of French vanilla ice cream!

Notes

If using a spring form pan, sometimes the oils tend to leak through the seam at the bottom when they start waking in the oven. My best remedy to this is place your pan on top of a parchment lined baking sheet. This will save your oven form being covered in grime and avoid lots of unnecessary smoke from the oven!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	595
Fat:	20 g
Carbohydrates:	99 g
Protein:	4 g
Cholesterol:	48 g
Sodium:	534 mg
Fiber:	1 g
Sugars:	76 g
Sugar Alcohol:	0 g
Calculated for total recipe.