FAVORITE GINGERBREAD LOAF & GINGERBREAD TOPPING

Favorite Gingerbread Loaf & Gingerbread Topping image

Provided by Cassie * @1lovetocook1x

Categories Cakes

Number Of Ingredients 13

2 1/4 cup(s) flour
2 teaspoon(s) baking soda
2 teaspoon(s) each - ground ginger, ground cinnamon, ground cloves
1/2 teaspoon(s) salt
1 cup(s) each, sugar - baking molasses & vegetable oil
3 - eggs
1 cup(s) buttermilk
GINGERBREAD TOPPING
1 - 4 - serving, instant vanilla pudding
1 cup(s) milk
1/2 - 3/4 teaspoon(s) ground ginger
1/4 teaspoon(s) cinnamon
1 - 8 ounce(s) cool whip

Steps:

Preheat oven to 325 degree F. Spray 2 - 9 inch glass loaf pans with Bakers Joy or grease and flour. I never used anything but glass with this particular cake, my Gram never said why not to use metal. In a bowl, mix together the flour, baking soda and spices. Set aside.
In another bowl, whisk together the eggs, sugar, oil and molasses until smooth.
Alternating flour with buttermilk, combine the flour mixture into the molasses mixture.
Blend well and pour into prepared dishes. Bake for 55 minutes, not opening door as they bake, can make them fall. Test with a pick in center of cake to see if done.
I make a gingerbread topping to serve along side of this yummy cake. Can just sprinkle with powdered sugar or glaze if you prefer.
Here is the topping: In a bowl, whisk milk, pudding mix and spices for 2 minutes or until thickened. Fold in whipped topping. Keep refrigerated between uses. Delish!