Gingerbread Snack Cake – Cairnspring Mills
Delight in a one-layer, spiced Gingerbread Snack Cake perfect for the holidays. Moist, fluffy, and topped with powdered sugar stencils, served with homemade whipped cream. Easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cairnspring.com.
Ingredients
- 113 grams (1/2 cup) salted butter, softened
- 113 grams (1/2 cup) dark brown sugar
- 85 grams (1/4 cup) blackstrap molasses
- 44 grams (2 tablespoons) maple syrup
- 2 large eggs
- 1/2 cup milk
- 57 grams (2 ounces) pumpkin puree
- 320 grams (2 ½ cups) Organic Edison All-Purpose Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Powdered sugar stencils on top
- Whipped Cream for serving with
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