Gingerbread Cake Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
***TOPPING***
1/2 cup firmly packed brown sugar
1/4 cup butter -- melted
1 (8 oz.) can pineapple chunks in unsweetened juice -- drained
3/4 cup fresh or frozen cranberries
1/4 cup chopped pecans
***GINGERBREAD***
1 1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon allspice
1/2 cup firmly packed brown sugar
1/2 cup butter -- softened
1/2 cup boiling water
1/2 cup molasses
1 egg -- slightly beaten

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Directions:

Heat oven to 350F degrees. In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter; blend well. Spread in bottom of ungreased 8 or 9-inch square pan. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.

In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice; mix well. Add all remaining gingerbread ingredients; blend well. Pour batter evenly over pineapple, cranberries, and pecans.

Bake at 350F degrees for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool upright in pan for 2 minutes. Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes. Serve warm with whipped cream.

This recipe from CDKitchen for Gingerbread Cake serves/makes 8

Recipe ID: 32661

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