Print
Email
Add a photo
Ingredients
- CAKE:
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
- 1/3 cup molasses
- 1 large egg
- 1 1/2 cups flour
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup whole milk
- Lemon Cream Cheese Frosting, recipe follows
- 12 ounces white chocolate candy melts (or other variety that would be appropriate for melting)
- 1 cup pistachios, shelled and finely chopped
- LEMON CREAM CHEESE FROSTING:
- 1 1/4 cups powdered sugar
- 1/3 cup unsalted butter, softened
- 8 ounces cream cheese, cut into 4 pieces and softened
- 1 teaspoon freshly grated ginger
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Directions
- For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
- Using a mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
- Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
- Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
- Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
- After an hour, melt the white chocolate in the microwave a minute at a time until melted.
- Dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes.
- LEMON CREAM CHEESE FROSTING:
- Using a mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 48 servings | |
| Calories 136 | |
| Calories from Fat 53 | 39% |
| Total Fat 6.01g | 8% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 116mg | 5% |
| Potassium 77mg | 2% |
| Total Carbs 19.3g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.94g | 5% |
| Protein 1.73g | 3% |
