• 10servings
  • 45minutes
  • 608calories

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Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 3/4 cup sugar

  3. 2 eggs

  4. 1 cup molasses

  5. 3 cups all-purpose flour

  6. 3 teaspoons ground ginger

  7. 2 teaspoons baking soda

  8. 1-1/2 teaspoons ground cinnamon

  9. 3/4 teaspoon salt

  10. 1 cup milk


  12. 1 package (8 ounces) cream cheese, softened

  13. 1/4 cup butter, softened

  14. 2 teaspoons grated lemon peel

  15. 3-3/4 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Gingerbread Torte Recipe photo by Taste of Home 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.

  2. 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 pans to wire racks to cool completely.

  3. 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.


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