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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
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Prep Time: 15 minutes | Cook Time: 40 minutes | Ready In: 55 minutes
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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.