GINGERBREAD POWDER RECIPES

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 x 5" loaf pan.
• In a bowl, measure the flour, baking powder, baking soda, salt, ginger and cinnamon; set aside.
• In a mixing bowl, beat the butter and sugars until light and fluffy on medium speed. Beat in the egg and continue beating until combined.
• Combine the molasses and milk in a small bowl. Remove the butter mixture from the mixer. Alternate adding the flour and milk mixtures to the butter mixture. Fold the batter together with a rubber spatula.
• Pour the batter into your prepared loaf pan. Bake for approximately 50 minutes or until done. Let cool in pan.

Steps:

• Preheat the oven to 350F.  For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda. In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and whisk just until no dry streaks are left (do not over mix).  Spray a 13x9-inch cake pan with baking spray (or grease with butter). Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.  For the frosting: Combine the cream cheese and butter in a large bowl. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 more minute. Spread the frosting over the cooled cake. Garnish with candied ginger and gold sparkling sugar, if desired.