Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Gingerbread Cake With Praline Topping

Now you can have the flavors of the holidays all year round. Very moist and flavorful, this Gingerbread Cake is topped off with a crunch, yummy topping using your favorite nuts.

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer68 Times Printed

Prep Time: 15 minutes | Cook Time: 40 minutes | Ready In: 55 minutes
Ingredients: Print   Add to cart
US Metric

2 c. all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/8 tsp. ground cloves

1/2 c. butter, room temperature

1/2 c. light brown sugar, firmly packed

2 large eggs

1/2 c. molasses

1 c. milk

Praline Topping:

1/4 c. butter, melted

1/2 c. brown sugar, lightly packed

1/2 c. walnuts, pecans or macadamia nuts, chopped

Cooking Process:

Preheat oven to 350 degrees. Generously grease a 9-inch cake pan. In a mixing bowl; combine dry ingredients well. In a separate mixing bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time; beating well after each addition. Add molasses. Stir in dry ingredients and milk, alternately, beginning and ending with dry ingredients. Transfer batter into prepared pan. Bake 30 minutes. Topping: In a mixing bowl; combine topping ingredients well. Spoon mixture evenly onto top of cake and continue baking 10 minutes; until a cake tester inserted into the center of the cake comes out clean. Remove from oven and let cook 10 minutes before cutting. Serve warm. Serves 8-10.