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Butter a 9 inch loaf pan, and line with parchment paper if desired for easy removal. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 4-5 minutes until pale and fluffy. Add the eggs and beat for another 30 seconds to 1 minute.
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Butter and flour a loaf pan and pour in the batter. Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan. Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth. Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable.
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Instructions. Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside. In a medium bowl, whisk together the flour, cocoa powder, ground ginger, baking powder, ground cinnamon, allspice, cloves, nutmeg, and baking soda. Set aside until needed.
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Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room.
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Preheat the oven to 350F (180C). Spray two 9" (23cm) cake pans with baking spray. Then line each pan with a 9" round of parchment paper (Place the pan on 2 sheets of parchment and trace it with a pencil and then cut out the circles.) Set the prepared pans aside. In a large bowl whisk together the wet ingredients and set aside.
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Instructions. Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9-inch square pan. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg and baking soda. In a medium bowl, whisk the egg until lightly beaten.
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Make Gingerbread Cake. In a medium bowl whisk together flour, salt, baking powder, ginger, cinnamon, nutmeg and cloves. Set aside. In a large bowl cream butter until nice and smooth. Add both sugars and beat until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing just a bit in between.
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Bake for 15-17 minutes. Let cool completely in the pan. In a medium bowl, beat the cream cheese, butter and vanilla at medium speed until smooth. Slowly add the powdered sugar to the mixture approximately 1/3 cup at a time. Beat until combined and don't forget to stop and scrape the sides of the bowl.
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Preheat oven to 350F with rack on lower middle position. Generously grease a deep, nonstick 9" loaf pan. Flour bottom/sides of pan and tap out excess. Set aside. In a large bowl, combine brown sugar, coconut oil, beaten egg, cider, maple syrup, and molasses. Use a hand whisk to combine until fully incorporated.
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To make the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla on medium speed until fluffy. Beat in the confectioners' sugar one cup at a time until frosting is light and fluffy. Spread the frosting evenly over the blondies and top with sprinkles, if using. To make a clean-cut square, cover and.
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Gingerbread Layer Cakes. Preheat the oven to 350F or 325F on a convection oven (180C or 170C). Line the bottom of two 8-inch (20 cm) cake pans (with at least 2 inch (5 cm) sides) with parchment paper. Lightly grease and flour the sides. In a liquid measuring cup whisk together the molasses and water. Set aside.
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Directions. For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round. Stir together the flour, ginger, baking.
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Preheat the oven to 350 degrees. Line cookie sheets with parchment and set aside. Use a stand mixer or hand-held mixer to combine the butter and brown sugar. Cream until smooth and lighter in color. Add in the egg and molasses. Mix until combined. Add the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
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Instructions. Preheat oven to 350 degrees. Grease and flour 8x11 inch baking dish. In a medium bowl whisk together the flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg; set aside. Using mixer cream brown sugar and butter. Stir in egg, molasses and applesauce.
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Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake.
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Instructions. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cake or cupcakes.