Gingerbread Spice Snack Cake and Holiday Snack Mix with A+ Cakes
We’re getting you prepared for the holidays!
Amber Mills, owner of A+ Cakes in Seaford, Del., stopped by the Kirby and Holloway Kitchen to whip up some Christmas goodies. We’re making Gingerbread Spice Snack Cake and Holiday Snack Mix.
Gingerbread Spice Snack Cake
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsulphured molasses
- 3/4 cup hot water
- 1/2 cup unsalted butter, softened
- 1/3 cup packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting Ingredients:
- 8 oz full-fat brick style cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1.75 cups confectioners sugar
- 1 tablespoon cream or milk
- 1 teaspoon vanilla extract
- Adjust the oven rack to the lower third position and preheat oven to 350 degrees.
- Grease a 9-inch spring form pan and set aside.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside.
- In a separate bowl or dish, whisk the molasses and hot water together.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
- Pour batter into prepared pan. Bake for around 35 minutes to until the cake is baked through. All ovens are different and your cake could take a little more or a little less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple of moist crumbs, it is done. Allow cake to cool completely in the pan set on wire rack. The cake must be completely cool before frosting.
- Make the frosting. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain – about 2 minutes. Add confestioners sugar, milk and vanilla extract. Beat on low speed for 20 seconds, then increase to high speed until everything is combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
- Slice, serve and enjoy!
Holiday Snack Mix
- 4 cups popped popcorn
- 1 cup pretzels
- 1 cup red and green M&Ms
- 1/2 cup mini marshmallows
- 1/4 cup sprinkles
- 1/2 cup melted peanut butter
- 3 Tblsp. powdered sugar
Mix everything together except peanut butter and powdered sugar and spread onto parchment lined baking sheet. Drizzle on melted peanut butter then powdered sugar. Set for 30 min or in fridge 15 min. Crumble and serve.