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2 whole eggs
1 1/2 tsp pure vanilla extract
2 tsp freshly grated ginger
1 1/2 cups sugar
7 Tbsp unsalted butter, diced
3 Tbsp molasses
3/4 cup whole milk yogurt or sour cream
1/2 cup apple sauce
1 tsp cinnamon
1 tsp cloves
1 tsp baking soda
2.5 cups confectioner’s sugar
2-3 tablespoons lemon juice
Preheat oven to 350°F.
Butter a 9” spring form pan and line the bottom with parchment paper.
Crack the eggs into a bowl and add the vanilla extract; in a separate bowl, grate the ginger, then pour the vodka over it and allow both the eggs and the ginger to infuse for at least 15 minutes.
In a stand mixer, cream together the butter, sugar and molasses with the paddle attachment. Add the infused eggs one at a time, scraping down the sides of the bowl between each egg to mix well.
Add the yogurt or sour cream and apple sauce, mixing until very well combined.
In a separate small bowl, whisk together all the dry ingredients (Blackbird Bakery’s Cake & Muffin Blend, cinnamon, cloves, and baking soda). Slowly add to the wet ingredients, mixing until the batter is very smooth and you can no longer see any dry ingredients (about 1 minute on medium speed). Last, add the vodka infused ginger and mix until just combined (about 30 seconds).
Pour the batter into your prepared pan and bake for 25 minutes. Rotate and bake for another 25 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
Transfer the cake to a wire rack and allow to cool in the pan for 15 minutes. Remove from the pan and invert onto the wire rack to cool completely.
While the cake is cooling, whisk the lemon juice into the confectioner’s sugar until it forms a thick glaze. Add more lemon juice for a thinner glaze; less juice for a thicker glaze.
Allow the glaze to set for 10 minutes, then drizzle over the cooled cake and top with red sprinkles (perils).
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