Gingerbread Cake

Name: Gingerbread Cake
Ingredients: 2 Eggland's Best eggs; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup molasses; 1 cup buttermilk; 1/2 cup light brown sugar, packed; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/8 teaspoon allspice

11 ingredients

6 steps

Ingredients

2 Eggland's Best eggs
1/2 cup (1 stick) unsalted butter, softened
1/2 cup molasses
1 cup buttermilk
1/2 cup light brown sugar, packed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/8 teaspoon allspice

Directions

1

Preheat oven to 350 degrees F; prepare 9-inch springform or round cake pan with non-stick cooking spray and set aside.
2

Sift flour, baking soda, salt, cinnamon, ginger and allspice together in a medium bowl and set aside.
3

In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, blend butter and brown sugar until well combined; add eggs, mixing well after each addition; blend in molasses and mix well.
4

Add buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.
5

Pour into prepared pan and bake for 40-45 minutes or until a tester inserted in the middle comes out clean.
6

Cool completely before serving.