GINGERBREAD LOAF CAKE WITH LEMON FROSTING
This was originally a copy cat recipe of a Starbuck's creation. Their version uses orange zest which I am allergic to. So I tried it with lemon and lime, instead, and I found I like the lemon flavored version very much.
Provided by Kathie Carr
Categories Cakes
Time 55m
Number Of Ingredients 17
Steps:
- 1. FOR CAKE: Preheat oven to 350 degrees. Grease and flour a 9 inch loaf pan. Set aside. Stir together flour, cinnamon, cloves, ginger, and salt in a medium bowl. Set aside. In a large bowl, cream butter and sugar until fluffy. Stir in lemon extract. Mix baking soda into applesauce. Stir this into creamed butter mixture. Add flour mixture. Mix until smooth. Pour batter into prepared pan.
- 2. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Allow to cool on a wire rack while preparing frosting.
- 3. FOR FROSTING: Beat cream cheese until fluffy. Beat in vanilla and lemon extract. Slowly beat in powdered sugar. Once the cake has cooled, spread the frosting on top. Garnish with lemon zest if desired.
GINGERBREAD LOAF CAKE
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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