Gingerbread with Lemon and Cranberry Filling
ingredients
ingredients
method
step-by-step directions

Carla Hall's Gingerbread Sandwiches

  • For the Gingerbread Cake:
  • 2 cups Dark Molasses
  • 1 cup Unsalted Butter (room temperature)
  • 1/4 cup strong Ginger Ale
  • 4 1/2 cups Cake Flour
  • 1/2 teaspoon Salt
  • 4 teaspoons ground Cinnamon
  • 4 teaspoons ground Ginger
  • 4 teaspoons freshly grated Nutmeg
  • 1 teaspoon ground Allspice
  • 1 teaspoon ground Cloves
  • 1 1/2 teaspoons Baking Soda
  • 2 Eggs
  • 2 cups Sour Cream or Buttermilk
  • Cranberry Orange Compote

For the Lemon Cream Cheese:

  • 1 8- ounce package Cream Cheese (softened)
  • 1/2 cup Confectioners Sugar
  • zest and juice of 1 Lemon
step-by-step directions
  • For the Gingerbread Cake: Preheat oven to 350 degrees. Lightly grease and flour a 9" loaf pan.
  • Combine molasses, butter and ginger ale in a medium saucepan, and bring to a boil, stirring occasionally. Remove from heat as soon as the mixture boils, and transfer mixture to the bowl of an electric mixer or large bowl. Allow to cool to lukewarm.
  • Sift the flour, salt, spices and baking soda together onto a large piece of parchment or wax paper. Set aside.
  • Add the eggs to the molasses mixture, beat until combined. Add the dry ingredients and sour cream alternately, beginning and ending with the dry ingredients. Mix thoroughly. 
  • Spoon the mixture into the prepared loaf pan and bake for 50 to 55 minutes or until a knife inserted in the center of the cake comes out clean. Place on wire rack to cool slightly, then turn out of pan to finish cooling. 
  • For the Lemon Cream Cheese: Make the lemon cream cheese by beating together the cream cheese, confectioners sugar, and lemon juice and zest.
  • Slice gingerbread into 1-inch thick pieces. Spread the lemon cream cheese on one half, and spread cranberry orange compote on the other half. Sandwich together.
Similar categories: Dinner Courses & Meals
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