Old-Fashioned Gingerbread Cake

Name: Old-Fashioned Gingerbread Cake
Ingredients: 1 (12 oz.) jar light or dark molasses; 1 (8 oz.) container yogurt (plain); 3 c. all-purpose flour; 3/4 c. packed light brown sugar; 3/4 c. butter or margarine, softened; 1 1/2 tsp. baking soda; 1 tsp. ground ginger; 1 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. salt; 1/4 tsp. ground nutmeg; 2 large eggs; confectioners sugar

13 ingredients

9 steps

Ingredients

1 (12 oz.) jar light or dark molasses
1 (8 oz.) container yogurt (plain)
3 c. all-purpose flour
3/4 c. packed light brown sugar
3/4 c. butter or margarine, softened
1 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 large eggs
confectioners sugar

Directions

1

About 3 hours before serving or day ahead:
2

Preheat oven to 350°.
3

Grease and flour 10-cup fluted baking mold or 10-inch Bundt pan.
4

Into large bowl, measure all ingredients, except confectioners sugar.
5

With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, scraping occasionally. Pour batter into pan.
6

Bake 55 to 60 minutes until toothpick inserted in center of cake comes out clean.
7

Cool cake in pan on wire rack 15 minutes.
8

Remove from pan and cool on rack completely. Sift confectioners sugar on top before serving.
9

Makes 16 servings.