Tree-Mendous Gingerbread Recipe

Looking for an easy Christmas or New Year dessert idea? This gingerbread cake is our best and can be made a month ahead of time! This gingerbread cake is our best and can be made a month ahead of time!

Ingredients of Tree-Mendous Gingerbread

All-purpose flour - 3 c
Ground ginger - 2 tsp
Baking soda - 1 tsp
Ground cinnamon - 1 tsp
Ground allspice - 1/2 tsp
Ground nutmeg - 1/2 tsp
Salt - 1/2 tsp
Ground cloves - 1/4 tsp
Ground black pepper - 1/4 tsp
Butter (1 1/2 sticks), softened - 3/4 c.
Granulated sugar - 1 1/2 c. 
Vanilla extract - 1 tsp
Eggs - 2
Molasses - 1 c.
Whipped cream and confectioners' sugar for garnish
How to Make Tree-Mendous Gingerbread

Preheat oven to 350 degrees F. Grease and flour 9-in. springform pan.

In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves and pepper; set aside.

In large bowl, with mixer on high, beat butter, granulated sugar and vanilla 3 minutes or until creamy, occasionally scraping bowl. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.

In 4-cup measuring cup or medium bowl, stir molasses into 1 cup very hot water. With mixer speed on low, add molasses mixture and flour mixture to butter mixture, alternating between the 2 until just combined.

Pour batter into prepared pan; firmly tap pan against counter to release bubbles. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Loosen edges and remove side of pan. Cool completely. To make ahead, wrap in double layer of plastic wrap, then foil. Freeze up to 1 month. Thaw in refrigerator.

To serve, dollop with whipped cream and dust with confectioners' sugar.