Happy Christmas week to you all.
I wanted to share this recipe for my gingerbread cakes with you.
You see, I certainly ramp up baking these this time of year. But, when I need a fix for gingerbread (or Christmas in general), these gingerbread cakes are what I reach for. They are certainly quicker to make than gingerbread cookies. They are also super flexible, as you can make these gingerbread cakes either as a 23 cm cake or in muffin wrappers. It covers all your needs.
They are divine, served warm with a dusting of icing sugar or iced with cream cheese icing, as I have done here.
Before I go, this will be the last recipe for this year, 2022. I want to say a big Thank you for being here. Thank you also for the meaningful feedback you send in regard to the Relish Mama recipes that you cook and enjoy. I truly hope to create good food with you all for a long time to come. I would like to take this moment to wish you a very Merry Christmas & holiday season. I hope it finds you among those you love.
PS – I would love to invite you to our RM Cooking Club. (Gift vouchers are also available for one-month or one-year memberships)
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Come & join the deliciousness that awaits & get your hands on this month’s recipes and classes. Learn more here.
- 2 Mixing bowls
- 1 Electric beaters
- 1 Cake tin or muffin moulds
- 225 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 60 g unsalted butter melted
- 150 g brown sugar
- 180 g molasses
- 150 ml boiling water
- 1 large 700g free-range egg
For the cream cheese icing:
- 250 g cream cheese block of
- 100 g unsalted butter cubed and room temperature
- 300 g icing sugar mixture
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 180oC.
- You have choices when it comes to this cake & its size & shape.
- I made six very large (cafe style) muffins. You could however make 10-12 regular sized muffins to a 9-inch square or round cake. If doing the latter, be sure to grease & line your cake tin.
- Alternatively, place muffin wrappers in a muffin tin. As mentioned, I made six very large gingerbread muffins.
- In a bowl, combine the flour, baking powder, salt, ginger, cinnamon and cloves. Set aside.
- Melt the butter and then, combine the melted butter, brown sugar, molasses, and boiling water. Cool the mix a little before adding the egg.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no lumps. Pour the mixture into your prepares cake tin or muffin wrappers. Baking time will vary.
- For large muffins, bake for approximately 22 minutes or until a cake skewer comes out clean.
- For regular sized muffins, bake for 18 minutes or until a cake skewer comes out clean.
- For a 9 inch cake, bake for approximately 35 minutes or until a cake skewer comes out clean.
- Allow the cakes to cool slightly. These are delightful served warm.
- These are lovely served warm with a dusting of icing sugar. Alternatively, ice them with a cream cheese icing.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the icing sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you prefer it a little thicker, simply sift in a little more of the icing sugar mixture. If you prefer it a little thinner, add a tablespoon or two of milk.