Gingerbread Cake
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Cook time: 
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Serves: 12 servings
 
Cake recipe from Sally's Baking Addiction.
Ingredients
For the cake
  • 2½ cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 1 tsp dried ginger
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 cup vegetable oil
  • 1¾ cup packed dark brown sugar
  • 1 Tablespoon molasses
  • 1 cup unsweetened applesauce
  • 4 eggs
  • 2 tsp vanilla
For the royal icing
  • 2 tbsp meringue powder
  • 4 tbsp cold water
  • 2 cups powdered sugar
  • 1 tsp clear vanilla
  • 1 cup grated apple
For the cream cheese frosting
  • 4 oz cream cheese, softened
  • 4 oz butter, softened
  • 2 cups powdered sugar
  • 2 tsp vanilla
  • pinch of salt
  • splash of milk
Instructions
To make the cake
  1. Preheat the oven to 350F and grease a 9x13 inch pan.
  2. In a large bowl whisk together the dry ingredients except brown sugar, and set aside.
  3. In a separate large mixing bowl whisk together the wet ingredients, including sugar until uniform.
  4. Slowly whisk the wet ingredients into the dry and mix just until no streaks remain.
  5. Pour into the prepare pan and bake for 45 - 50 minutes, until a toothpick inserted into the center comes clean and the surface springs back.
To make the frosting
  1. Cream together the butter and cream cheese until light and fluffy.
  2. Add the vanilla and with the mixer on low, slowly beat in the powdered sugar until frosting is creamy. If it's too thick to spread thin with a little milk.
  3. Spread on a fully cooled cake.
To make royal icing
  1. Beat the meringue powder and cold water until stiff peaks form.
  2. Add the vanilla and gradually sift in the powdered sugar and beat until the frosting is stiff enough to pipe. If it is too thick, thin with a sprinkle of water until it's the proper consistency.
To assemble the house
  1. Cut three large sheets of graham crackers in half width-wise. Using a fourth graham cracker sheet, cut a triangle from the shortest side.
  2. Using the royal icing glue the triangle to one of the sheet halves, matching up the width. Do the same with another triangle and sheet, making the front and back of the house. Let dry for at least an hour.
  3. When the front and back have dried, take two more graham cracker sheet halves and turn them so they are on their longest edge. Using more royal icing glue the short edge to the taller edge of the front piece. Do the same with the other half and back piece. Then position the two halves to form a full house (without a roof). There will be a height difference, this will allow for the roof to fit more snugly.
  4. Let the body of the house dry for at least three hours. Then glue the roof on. Let the whoel house dry overnight before decorating.
  5. To keep the royal icing for use the next day, cover with a damp paper towel and plastic wrap. Give it a stir before using.
  6. Cake will keep in the fridge for up to five days.
Recipe by The Toasted Sprinkle at http://thetoastedsprinkle.com/2016/12/05/gingerbread-cake/