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Gingerbread Loaf w/ Cream Ch. Frosting




Source of Recipe


Veronica Hill posted by Meryl at Mimi's


Recipe Introduction


The flavor and texture of this loaf is wonderful - spicy, fragrant and moist. I made two and had a problem with them both falling in the middle. One worse than the other, but they are so good that I just frosted and sliced them and picked the best slices to serve - we just gobbled the ugly ones privately!


List of Ingredients




CAKE:
1 1/2 c. AP flour
2 t. ground cinnamon
1 t. ground cloves
2 1/4 t. ground ginger
1 t. salt
1/2 c. butter, softened
1 c. sugar
1 t. orange extract
1 c. applesauce
1 t. baking soda

FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1 t. vanilla extract
1/2 t. orange extract
2 1/2 c. 10X sugar, sifted


Recipe



CAKE:
Preheat oven to 350 degrees. Grease and flour a 9 inch loaf pan.

In a medium bowl, stir together flour, cinnamon, cloves, ginger and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Stir in orange extract. Dissolve baking soda into applesauce and mix into creamed butter mixture. Add flour mixture. Mix until smooth.

Pour batter into prepared pan. Bake for 40 – 50 minutes or until toothpick inserted into center of cake comes out just slightly sticky.

FROSTING:
Beat cream cheese until light and fluffy. Beat in extracts. Gradually beat in 10X.

Frost cake when completely cooled. Decorate with chopped candied orange peel or candied ginger.