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Gingerbread Cake with Apple Cranberry Filling & Cinnamon Buttercream

Presented by:
Lucky Leaf
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This moist gingerbread cake is topped with fluffy cinnamon buttercream frosting and sweet cranberry filling.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
20 min
Recipe Ready Time
Ready In
Recipe Servings
Servings

Ingredients
2 1/2 cups Flour
2 teaspoons Baking powder
2 teaspoons ground ginger
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/2 cup Butter, softened
1/2 cup Packed brown sugar
1 cup Molasses
2 Eggs
1 cup Boiling water

 CINNAMON BUTTERCREAM
1 cup Butter, softened
3 3/4 cups Powdered sugar
4 Tablespoons Milk
2 teaspoons Vanilla extract
1 teaspoon Cinnamon
1 21-ounce can Lucky Leaf Premium Apple Cranberry Pie Filling

Directions
CAKE
Preheat oven to 350F.

Cream butter and sugar, add eggs and molasses. Beat well.

Sift together the flour, cinnamon, baking soda, baking powder and ginger. Add to creamed butter alternately with the boiling water.

Pour into 2- 9 inch baking pans, greased and floured, and bake for 20 minutes at 350 degrees.

Remove from oven and Let cool completely. 
 

CINNAMON BUTTERCREAM
Cream the butter.

Add powdered sugar, vanilla and cinnamon.

Add milk gradually while beating until you come to your preferred spreading consistency.
 

TO ASSEMBLE CAKE
Place one layer of cake onto your serving platter.

Spread 1/2 of the buttercream over the top.

Drain 1 can of Lucky Leaf Apple Cranberry Pie Filling and spread 1/2 the can over the frosting.

Top with the other cake layer and spread with remaining buttercream.

Top with remaining pie filling and sugar frosted cranberries, if desired. Keep refrigerated.



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