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Sallys Baking Addiction Moist Gingerbread Spice Snack Cake
Ingredients
  • 2 cups (250g) all-purpose flour ( spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons ground ginger
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup (180ml) unsulphured molasses (I use Grandma's Molasses brand)
  • ¾ cup (180ml) hot water (about 100°F (38°C))
  • ½ cup (115g; 1 stick) unsalted butter, softened to room temperature
  • ⅓ cup (67g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • subheading: CREAM CHEESE FROSTING (OPTIONAL):
  • 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 and ¾ cups (210g) confectioners' sugar
  • 1 Tablespoon (15ml) cream or milk
  • 1 teaspoon vanilla extract
  • optional: ½ teaspoon maple extract or 2 Tablespoons (30ml) pure maple syrup
  • optional: cranberries for garnish
Steps
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