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Gingerbread Torte

 Gingerbread Torte
"This old-fashioned gingerbread cake is excellent!" promises Ginger Hendricksen of Plover, Wisconsin. Lemon peel is a nice addition to the sweet cream cheese frosting.
10-12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup milk
  • CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon peel
  • 3-3/4 cups confectioners' sugar

Directions

  • Grease three 9-in. round baking pans. Line with waxed paper; grease
  • and flour the paper. In a large bowl, cream butter and sugar until
  • light and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in molasses. Combine the flour, ginger, baking soda,
  • cinnamon and salt; add to the creamed mixture alternately with milk.
  • Spoon into prepared pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from

2 of 2

Gingerbread Torte (continued)

Directions (continued)

  • pans to wire racks to cool completely.
  • In a small bowl, beat cream cheese and butter. Add lemon peel.
  • Gradually beat in confectioners' sugar until blended. Place one cake
  • on a serving platter. Spread with about 2/3 cup frosting; repeat
  • layers twice. Refrigerated until serving. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 slice) equals 608 calories, 24 g fat (14 g saturated fat), 100 mg cholesterol, 599 mg sodium, 95 g carbohydrate, 1 g fiber, 7 g protein.