Description
A delightful Spiced Gingerbread Wreath Cake that’s perfect for festive gatherings, filled with the warm flavors of ginger, cinnamon, and nutmeg.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/2 cup molasses
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Icing sugar for dusting
- Edible decorations (like candied ginger, nuts, or dried fruit) for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a wreath-shaped cake pan or a bundt pan.
- In a large bowl, whisk together the flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
- In another large bowl, beat the softened butter and dark brown sugar together until light and fluffy.
- Add the molasses, eggs, and vanilla extract to the butter mixture and mix until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- After cooling, dust the top with icing sugar and decorate with edible decorations as desired.
Notes
Measure ingredients carefully and avoid overmixing to ensure a light texture. Consider pairing with hot beverages or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg