Gingerbread Cake with Lemon Glaze

INGREDIENTS:

2 3/4 cups GF all-purpose flour

2 tsp ground ginger

2 1 tsp ground cloves

1 tsp nutmeg
1 tsp cinnamon

1 tsp salt

2 tsp baking powder
1 cup sugar

2/3 cup brown sugar cups

1 cup butter, softened

1/4 cup molasses

4 eggs

1 tsp vanilla

1 1/4 cups milk

DIRECTIONS:

1.	Preheat oven to 325 degrees F.
2.	Grease and lightly flour pan; set aside.
3.	In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside.
4.	In large bowl, combine sugar, brown sugar and butter. Beat 3 minutes, until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Mix in molasses. Blend in vanilla. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk.
5.	Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan. Place pan on baking sheet and bake for 55-66 minutes, until toothpick comes out clean. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely. Cake can be dusted with powder sugar or decorated with frosting and candles.

LEMON GLAZE:

1: tablespoon lemon juice; Stir together butter and powdered sugar in small bowl. Stir in lemon juice until glaze is smooth and can be drizzled easily.

Chateau Warner Recipes