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FareShare Photo Recipe: Moist Gingerbread Cake With Lemon Glaze

Make FareShare Photo Recipe: Moist Gingerbread Cake With Lemon Glaze at home with All Purpose Flour, Unsweetened Cocoa Powder, Baking Powder, Cinnamon, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 tbsp
• 2 1/4 tsp
• 1 1/2 tsp
• 3/4 tsp
• 1
• 3 tbsp
• 1/2 cup
• 3/4 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   1. Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.

2. 2

   In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt.

3. 3

   Set aside.

4. 4

   In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil.

5. 5

   Beat in egg.

6. 6

   3. Place beer, molasses and coffee in a deep pot, at least 3 quarts.

7. 7

   Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.

8. 8

   Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts.

9. 9

   Pour batter in pan and bake 40 minutes without opening oven.

10. 10

    Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean.

11. 11

    Cool on a rack.

12. 12

    When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.

13. 13

    Place confectioners� sugar in a bowl, whisk in remaining zest and salt, then lemon juice.

14. 14

    Spread over top of cake, allowing glaze to drip down the sides.