Spicy Gingerbread With Sherry-Cream Cheese Frosting
This spiced gingerbread cake is a warm and comforting treat that combines the cozy flavors of ginger, cinnamon, cloves, and molasses. The cake is moist and tender, with a hint of heat from the cayenne pepper and black pepper. Topped with a rich cream cheese frosting spiked with a touch of sherry, this dessert is perfect for any occasion.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, melted, plus more for greasing dish
- 2 cups all-purpose flour
- 1 Tbs. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. finely ground black pepper
- 1/8 tsp. cayenne pepper
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 eggs
- 1 cup firmly packed light brown sugar
- 2/3 cup dark molasses
- 1 cup whole milk
- One 4-inch piece fresh ginger, peeled and grated
- 1/2 lb. cream cheese, at room temperature
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- Pinch of salt
- 2/3 cup confectioners’ sugar, sifted
- 1 tsp. dry sherry
Instructions
- Preheat an oven to 350°F. Grease an 8-inch square baking dish with butter.
- To make the cake, in a bowl, whisk together the flour, ground ginger, cinnamon, cloves, black pepper, cayenne pepper, salt, baking powder and baking soda.
- In another bowl, whisk the eggs, then add the brown sugar and whisk vigorously to combine. Whisk in the molasses and milk. Add the grated fresh ginger and whisk well.
- Pour the egg mixture into the bowl with the flour mixture and stir with a rubber spatula a few times to moisten the ingredients. While stirring, drizzle in the melted butter, mixing just until blended.
- Scrape the batter into the prepared baking dish and spread it evenly. Bake until the center springs back when pressed lightly with a fingertip and a cake tester inserted into the center comes out clean, about 40 minutes. Let cool to room temperature in the pan on a wire rack.
- Meanwhile, make the frosting: Using a stand mixer on medium-high speed, beat together the cream cheese, butter and salt until light and creamy, 1 to 2 minutes. Add the sugar and beat until smooth. Mix in the sherry.
- Using an icing spatula, spread the frosting over the cooled cake. Cut the frosted cake into 9 squares and serve. Serves 9.
- Adapted from Williams-Sonoma <i>New Flavors for Desserts</i>, by Raquel Pelzel (Oxmoor House, 2008).
Yield
Serves 9.
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