Gingerbread House Cake
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Gingerbread House Cake
Gingerbread House Cake
2 1/4 cups flour
2 tsp. cinnamon
2 tsp. ground ginger
1 1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 cup sugar
1/2 cup brown sugar
1 cup butter
4 eggs
3/4 cup milk
1/4 cup molasses
1 tsp. vanilla extract

Prep: 20 minutes, Cook: 50 to 55 minutes, Serves: 12

1. Preheat oven to 350°F and spray a gingerbread house cake mold liberally with nonstick cooking spray. Dust with flour and tap out excess.

2. Stir together flour, spices, baking soda and salt in a medium bowl. Beat together butter and sugars in a large bowl until fluffy. Add eggs one at a time, beating well after each addition, then beat in milk, molasses and vanilla. Add dry ingredients beating until batter is smooth and fluffy.

3. Pour into prepared mold, pressing batter up the sides to fill indentations along top edge. Tap mold firmly on the counter several times to remove any bubbles and force mixture into crevices. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

4. Cool in pan for 10 minutes then cover with a plate or baking sheet and invert; carefully remove mold. Let cool completely before decorating.