Gingerbread Cake

photo by Lisa Hubbard

yield
Makes 8 servings

active time
15 minutes

total time
3 hours

Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.For cake:
Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.

Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

For topping:
Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

Per serving: 430 calories, 24 g fat, 50 g carbohydrates

Nutritional analysis provided by Bon Appétit

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