Gingerbread Cake with Orange Cream Cheese Icing

For cake:
6 tablespoons butter, softened
½ cup molasses
1 egg
½ cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup boiling water

For icing:
6 ounces Neuchâtel cheese
1 tablespoon skim milk
¼ cup sugar
1 teaspoon vanilla
1 teaspoon grated orange zest

  1. Heat oven to 375°. Lightly coat an 8" x 8" or 9" x 13" baking pan with nonstick cooking spray.
  2. Place butter and molasses in a large mixing bowl and mix on medium until fluffy.
  3. Add egg, mixing well. Slowly add sugar, mixing constantly.
  4. Combine and sift flour, baking powder, baking soda, ginger, cinnamon, and salt into a separate bowl.
  5. Add flour mixture to the creamed butter, alternating with the hot water, scraping the bowl with each addition.
  6. Pour batter into prepared pan. Bake 20-25 min. or until center springs back when lightly touched. Cool on rack.

Icing – beat cream cheese on medium in a large bowl, until fluffy. Add milk; mix to combine. Slowly add sugar, mixing constantly. Add all remaining ingredients. Remove cooled cake to serving platter. Frost the top only with icing.


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